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Fresh Southwest Pasta Salad with Zesty Cilantro Lime Dressing

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A vibrant and easy-to-make pasta salad featuring a tangy cilantro lime dressing, roasted corn, black beans, and fresh veggies, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup roasted corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 3 green onions, thinly sliced
  • ½ cup fresh cilantro leaves, chopped
  • 1 medium avocado, diced (optional)
  • ½ cup fresh lime juice (about 3–4 limes)
  • ¼ cup olive oil (extra virgin)
  • 1 tablespoon honey or agave syrup
  • 1 clove garlic, minced
  • ¼ teaspoon ground cumin
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini or penne pasta and cook according to package instructions, usually 8-10 minutes until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside.
  2. While pasta cooks, halve cherry tomatoes, dice red bell pepper, thinly slice green onions, and chop fresh cilantro leaves. If using avocado, dice it now but wait to add it to the salad until just before serving to prevent browning.
  3. Open the can of black beans, rinse under cold water, and drain thoroughly.
  4. If using frozen corn, thaw it by running under warm water or microwaving briefly. For a smoky flavor, roast fresh corn kernels in a skillet over medium heat for 5-7 minutes until lightly charred, stirring often.
  5. In a medium bowl, whisk together fresh lime juice, olive oil, honey, minced garlic, ground cumin, salt, and pepper until well combined and slightly emulsified. Taste and adjust seasoning if needed.
  6. In a large bowl, combine cooled pasta, black beans, roasted corn, cherry tomatoes, red bell pepper, green onions, and chopped cilantro. Pour the dressing over the salad and toss gently to coat everything evenly. Fold in avocado last and gently.
  7. Cover the salad and refrigerate for at least 30 minutes to let flavors mingle. Just before serving, give it a final toss and taste for seasoning. Add extra lime juice or salt if needed. Serve chilled or at room temperature, garnished with extra cilantro if desired.

Notes

Prepare dressing and chop veggies ahead to save time. Chill salad for at least 30 minutes to deepen flavors. Add avocado just before serving to prevent browning. Use gluten-free pasta and maple syrup for vegan and gluten-free versions. Roasting corn adds smoky flavor; thaw frozen corn if short on time.

Nutrition

Keywords: southwest pasta salad, cilantro lime dressing, summer salad, easy pasta salad, black beans, roasted corn, healthy salad

Find it online: https://hungermind.com/fresh-southwest-pasta-salad-recipe-easy-zesty-cilantro-lime-dressing-for-summer/