Description
A bright and refreshing summer pasta salad featuring a zesty cilantro-lime dressing, perfect for warm-weather gatherings.
Ingredients
Scale
- 300 g (10.5 oz) short pasta (fusilli or penne)
- 250 g (2 cups) cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 medium cucumber, chopped
- 1 cup corn (fresh or frozen)
- 1 cup cilantro, chopped
- 60 ml (¼ cup) lime juice, freshly squeezed
- 80 ml (⅓ cup) olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Chop the cherry tomatoes, red bell pepper, and cucumber, and set aside in a large mixing bowl.
- Combine lime juice, olive oil, and chopped cilantro in a separate bowl or jar. Whisk or shake until well blended, and season with salt and pepper.
- Add the drained pasta and corn to the mixing bowl with the vegetables. Pour the cilantro-lime dressing over the top and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
For a creamier dressing, substitute Greek yogurt for olive oil. Avoid overcooking the pasta to prevent a mushy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg