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Summer Pasta Salad with Cilantro-Lime Dressing

A vibrant and refreshing bowl of pasta salad with zesty cilantro-lime dressing, perfect for summer gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta Salad Base
  • 2 cups pasta (penne or fusilli) Cook according to package instructions.
  • 1 cup cherry tomatoes (halved)
  • 1 cup diced cucumber
  • 1 each bell pepper (chopped)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup sweet corn (fresh or frozen)
  • 1/4 cup fresh chopped cilantro To taste.
Cilantro-Lime Dressing
  • 1/4 cup olive oil
  • 2 each limes (juice)
  • 1 teaspoon honey (or agave)
  • to taste salt and pepper

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente, adding a pinch of salt to the water.
  2. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper. Set aside.
  3. Chop the vegetables and herbs while the pasta cooks.
Assembly
  1. In a large bowl, combine the cooked pasta, chopped vegetables, black beans, and sweet corn.
  2. Pour the cilantro-lime dressing over the salad and toss everything together until well combined.
  3. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

Feel free to customize the salad with grilled chicken, spicy jalapeños, or cheese. Store leftovers in an airtight container for 3 to 5 days.