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Cilantro Lime Pasta Salad

Cilantro lime pasta salad with bright citrus dressing coats tender penne or rotini and stays fresh after chilling. Corn, black beans, red bell pepper, and red onion add crunch and color for a Mexican-inspired light salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne or rotini pasta
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 cup corn kernels
  • 1 count red bell pepper Diced.
  • 0.5 cup red onion Diced.
Cilantro lime dressing
  • 0.33 cup olive oil
  • 0.33 cup lime juice
  • 2 count limes Zest of 2 limes.
  • 0.5 cup cilantro Chopped.
  • 2 cloves garlic Minced.
  • 1 tsp cumin
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and chill the pasta
  1. Cook the penne or rotini pasta according to package directions, then drain and rinse with cold water to stop cooking and keep it tender. Spread on a sheet pan to cool slightly.
Make the cilantro lime dressing
  1. Whisk together olive oil, lime juice, lime zest, cilantro, garlic, cumin, and salt and pepper until the dressing looks evenly green and glossy. The mixture should be smooth with no cumin clumps.
Assemble and coat
  1. Combine the pasta, black beans, corn, red bell pepper, and red onion in a large bowl for a bright mix of colors.
  2. Pour the dressing over the salad and toss to coat until every piece of pasta is lightly slicked with citrus-green dressing.
Chill, finish, and serve
  1. Refrigerate the pasta salad for at least 1 hour so the flavors meld and the salad firms up slightly.
  2. Toss again before serving and adjust seasoning with more salt, pepper, or lime juice as needed for a balanced citrus pop.

Notes

For the brightest flavor, rinse the pasta well with cold water and let it drain thoroughly before mixing so the dressing clings instead of pooling. Store covered in the refrigerator for up to 3 days; the pasta salad can be refreshed with a squeeze of extra lime before serving. Freezing is not recommended because the corn and vegetables soften when thawed. For a lighter option, use half the olive oil (or a light olive oil) while keeping the lime and cilantro the same for a similar tang without as much richness.