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Cilantro Lime Pasta Salad

Cilantro lime pasta salad with bright citrus dressing, tossed with black beans, corn, and crunchy red bell pepper. Penne or rotini pasta is cooked, chilled, then re-tossed for a fresh, light summer side.
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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: 380
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 red bell pepper, diced
  • 0.5 cup red onion, diced
Cilantro lime dressing
  • 0.333 cup olive oil
  • 0.333 cup lime juice
  • 2 limes, zest of 2
  • 0.5 cup cilantro, chopped
  • 2 garlic, minced cloves
  • 1 tsp cumin
  • salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the penne or rotini pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking.
Make the cilantro lime dressing
  1. Whisk together olive oil, lime juice, lime zest, cilantro, garlic, cumin, salt, and pepper until smooth and evenly green-flecked. Taste and adjust with more salt or pepper if needed.
Assemble and chill
  1. Combine pasta, black beans, corn, red bell pepper, and red onion in a large bowl. Toss gently just to distribute the mix.
  2. Pour the dressing over the salad and toss to coat until glossy. Make sure most pasta is touched by the citrus dressing.
  3. Refrigerate for at least 1 hour to let flavors meld. Cover once it looks well coated, then chill until cold and set.
Finish before serving
  1. Toss again before serving and adjust seasoning. The salad should look bright and evenly dressed with no dry patches.

Notes

For the brightest flavor, rinse the cooked pasta well with cold water so it stays springy and doesn’t clump. Store covered in the refrigerator for up to 4 days; it can be served cold straight from the fridge. Freezing is not recommended because the vegetables and beans soften. If you want a lighter version, use 1/4 cup olive oil and add 1/4 cup extra lime juice for a tangier, lower-fat dressing.