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Cilantro Lime Pasta Salad

Cilantro lime pasta salad with bright citrus dressing, tossed with corn, black beans, and crunchy red bell pepper for a fresh summer side. Cooked penne or rotini is rinsed cold for a firm, not-sticky texture.
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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: 340
Ingredients Method Notes

Ingredients
  

Cilantro Lime Pasta Salad
  • 1 lb penne or rotini pasta Cooked according to package directions.
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 cup corn kernels
  • 1 red bell pepper Diced.
  • 0.5 cup red onion Diced.
  • 0.33 cup olive oil
  • 0.33 cup lime juice
  • 2 limes Use zest of 2 limes.
  • 0.5 cup cilantro Chopped.
  • 2 cloves garlic Minced.
  • 1 tsp cumin
  • 1 salt and pepper to taste Season to your preference.

Method
 

Cook and cool the pasta
  1. Cook penne or rotini pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking.
  2. Shake off excess water so the pasta stays firm for tossing.
Make the cilantro-lime dressing
  1. Whisk olive oil, lime juice, lime zest, chopped cilantro, minced garlic, cumin, and salt and pepper in a bowl until the dressing looks evenly combined.
Assemble and chill
  1. Combine the rinsed pasta with black beans, corn kernels, diced red bell pepper, and diced red onion in a large bowl.
  2. Pour the cilantro-lime dressing over the salad and toss to coat so the pasta looks glossy.
  3. Refrigerate the pasta salad for at least 1 hour to let the flavors meld.
Finish and serve
  1. Toss again before serving and adjust seasoning with more salt and pepper if needed.

Notes

For best texture, rinse the pasta in cold water thoroughly so it doesn’t clump, then refrigerate in a covered container. Store leftovers in the refrigerator for 3–4 days; the pasta salad can be frozen only if needed, but texture may soften after thawing. For a lighter option, reduce olive oil to 1/4 cup and add an extra 1 to 2 tbsp lime juice plus a pinch of salt to keep it zesty.