Description
A fresh and zesty pasta salad featuring cilantro and lime, perfect for summer gatherings or a light lunch.
Ingredients
Units
Scale
- 12 oz pasta (rotini or bowtie)
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 cup canned corn, drained
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/2 cup crumbled feta or cotija cheese (optional)
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper to make the dressing.
- In a large bowl, combine the cooked pasta, cherry tomatoes, corn, red onion, and cilantro.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Gently fold in the diced avocado and cheese (if using).
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
- For added protein, mix in grilled chicken or black beans.
- Best served cold; refrigerate leftovers for up to 2 days.
- Use whole wheat or gluten-free pasta if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg