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Cilantro Lime Pasta Salad

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Servings: 2 servings
Ingredients Method

Ingredients
  

  • Pasta 12 oz short pasta (rotini, farfalle, or shells), cooked al dente
  • Cilantro 1 cup loosely packed, finely chopped (tender stems included)
  • Lime Zest of 2 limes + 1/3 cup fresh lime juice
  • Olive oil 1/3 cup, extra-virgin
  • Greek yogurt or mayo 1/3 cup (yogurt for tangy-light, mayo for classic creaminess)
  • Honey or agave 1–2 teaspoons, to balance acidity
  • Garlic 1–2 cloves, finely grated
  • Ground cumin 1 teaspoon
  • Jalapeño 1, seeded and minced (optional for heat)
  • Red onion 1/3 cup, finely diced
  • Bell pepper 1 cup, diced (red or orange for sweetness)
  • Corn 1 cup (fresh charred, canned drained, or thawed frozen)
  • Black beans 1 can (15 oz), drained and rinsed
  • Avocado 1 large, diced
  • Cotija or feta 1/2 cup, crumbled (optional but highly recommended)
  • Salt and pepper To taste
  • Optional boosters 1/2 teaspoon chili powder, a splash of hot sauce, or a handful of cherry tomatoes halved

Method
 

  1. Boil in well-salted water until al dente . Drain and rinse briefly under cool water to stop cooking. Shake off excess water.
  2. Whisk lime zest, lime juice, olive oil, Greek yogurt or mayo, honey, garlic, cumin, salt, and pepper until creamy. Stir in jalapeño if using. Taste and adjust—this should be bright, tangy, and slightly salty.
  3. Chop cilantro, onion, bell pepper, and avocado. Rinse beans. If using corn, char it in a hot skillet for 2–3 minutes with a touch of oil and salt for extra depth.
  4. In a large bowl, combine pasta, beans, corn, bell pepper, and onion. Add half the dressing and mix to coat.
  5. Fold in cilantro and avocado. Add remaining dressing until glossy and well coated.
  6. Sprinkle with cotija or feta, extra cilantro, and a final squeeze of lime. Add chili powder or hot sauce if you want a kick.
  7. Chill for 20–30 minutes to let flavors marry. Or eat immediately—no judgment.