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Cilantro Lime Pasta Salad

Cilantro lime pasta salad with bright citrus dressing, tossed with black beans, corn, and crisp bell pepper. Penne or rotini pasta is cooked, rinsed, and chilled 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: 410
Ingredients Method Notes

Ingredients
  

pasta
  • 1 lb penne or rotini pasta
beans
  • 1 can (15 oz) black beans drained and rinsed
corn and vegetables
  • 1 cup corn kernels
  • 1 red bell pepper diced
  • 0.5 cup red onion diced
cilantro lime dressing
  • 0.33 cup olive oil
  • 0.33 cup lime juice
  • 1 Zest of 2 limes
  • 0.5 cup cilantro chopped
  • 2 garlic minced
  • 1 tsp cumin
  • Salt and pepper to taste to taste

Method
 

Cook and cool the pasta
  1. Cook the penne or rotini pasta according to package directions, then drain it and rinse with cold water until cool to the touch, about 30 seconds to 1 minute of rinsing.
Make the cilantro lime dressing
  1. Whisk together olive oil, lime juice, lime zest, cilantro, garlic, cumin, salt, and pepper until the dressing looks evenly green and glossy.
Assemble the salad
  1. Combine the pasta, black beans, corn, red bell pepper, and red onion in a large bowl and stir until evenly distributed.
  2. Pour the dressing over the salad and toss to coat, scraping the bottom of the bowl so pasta is fully slicked with citrus.
Chill and finish
  1. Refrigerate the salad for at least 1 hour to let the flavors meld, keeping it covered so the top doesn’t dry out.
  2. Toss again before serving and adjust seasoning with extra salt, pepper, or lime juice as needed.

Notes

Pro tip: rinse the pasta with cold water right after draining to stop cooking and prevent a mushy texture. Store in an airtight container in the refrigerator for up to 4 days; it’s best within 2 days. Freezing is not recommended because pasta texture can soften after thawing. For a lighter option, use whole-wheat pasta and reduce olive oil to 1/4 cup while keeping lime juice the same.