Ingredients
Scale
- 1 lb (16 oz) pasta: I recommend using rotini, fusilli, or penne for this recipe. Their twists and grooves hold onto the dressing really well, but any pasta you have on hand will work.
- 1 cup fresh cilantro, chopped: Fresh cilantro is key here—it adds a vibrant, refreshing flavor that’s absolutely essential to this salad.
- 1 lime, juiced: The juice from a fresh lime brings that tangy kick to the dressing that makes this salad so special.
- 2 tbsp olive oil: This helps bring the dressing together and adds a nice richness to the salad.
- 1/4 cup red onion, finely chopped: The red onion adds a mild sweetness and a little crunch.
- 1/2 cup cherry tomatoes, halved: These add a pop of color and a juicy bite to balance the flavors.
- 1/4 cup corn kernels (optional): If you like a little extra sweetness and texture, add some fresh or frozen corn.
- 1/4 cup bell pepper, diced: For color and a bit of crunch, red or yellow bell peppers are a great addition.
- Salt and pepper to taste: For seasoning the salad just right.
Instructions
- Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions until al dente. Be sure not to overcook it—nobody wants mushy pasta in a salad! Drain the pasta and set it aside to cool for a few minutes.
- Prepare the Vegetables: While the pasta is cooking, chop the cilantro, red onion, bell pepper, and cherry tomatoes. I like to keep the pieces small so that each bite has a little bit of everything. If you’re adding corn, you can use frozen corn and just thaw it out or use fresh corn if it’s in season.
- Make the Dressing: In a small bowl, combine the lime juice, olive oil, salt, and pepper. Whisk it all together until the dressing emulsifies. Taste it and adjust the seasoning as needed. If you like a little more tang, feel free to add more lime juice. If you want a richer flavor, add a bit more olive oil.
- Combine Everything: Once the pasta has cooled down a little (you don’t want it too hot, or it will wilt the veggies), transfer it to a large mixing bowl. Add in the chopped cilantro, red onion, tomatoes, corn, and bell pepper.
- Toss with Dressing: Pour the dressing over the pasta and veggies, and toss everything together gently until well coated. The pasta should be glossy with that beautiful limey goodness, and the vegetables will pop with color.
- Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together and gives the cilantro time to infuse the pasta with its fresh flavor. But if you’re in a hurry, you can serve it immediately—this salad is great either way!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 8
- Calories: 300
- Fat: 12g
- Carbohydrates: 40g
- Protein: 6g