Go Back

Cilantro Lime Pasta Salad

Cilantro lime pasta salad with penne or rotini tossed in a bright citrus dressing with fresh cilantro, lime, corn, and black beans. This Mexican-inspired pasta salad is light, colorful, and best after chilling for 1 hour for maximum flavor.
Print Recipe Pin Recipe
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 salad
  • 1 lb penne or rotini pasta Use 1 lb dried 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
  • 0.333 cup olive oil
  • 0.333 cup lime juice
  • 1 zest of 2 limes
  • 0.5 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 0.25 salt and pepper to taste Season to taste; use a mix of salt and black pepper.

Method
 

Cook and rinse the pasta
  1. Cook the penne or rotini pasta according to package directions, until al dente, then drain. Rinse under cold water so the pasta stops cooking and stays firm.
Make the cilantro lime dressing
  1. Whisk together olive oil, lime juice, lime zest, cilantro, garlic, cumin, salt, and pepper until the dressing is well combined. Let it sit briefly to meld flavors as you assemble the salad.
Assemble and chill
  1. Combine the pasta, black beans, corn, red bell pepper, and red onion in a large bowl. Toss to distribute the mix evenly throughout.
Dress and coat
  1. Pour the cilantro lime dressing over the salad and toss to coat. Mix until the pasta and vegetables look glossy and evenly dressed.
Refrigerate
  1. Refrigerate for at least 1 hour. Cover the bowl so the salad stays fresh while it chills.
Finish and serve
  1. Toss again before serving and adjust seasoning. Add a little more salt, pepper, or lime juice only if needed for a bright finish.

Notes

Pro tip: rinse the pasta well and chill before serving—starches release less and the dressing clings better. Refrigerate in an airtight container up to 3 days (stir before eating). Freezer: no, the vegetables and dressing texture can soften. Dietary swap: use whole-wheat pasta or gluten-free penne if needed (the dressing and build stay the same).