Description
Cilantro Lime Pasta Salad is a refreshing and vibrant dish perfect for summer gatherings, combining whole wheat pasta with fresh vegetables and a zesty lime dressing.
Ingredients
Scale
- 2 cups Pasta (whole wheat or gluten-free)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Cucumber (diced)
- 1 medium Bell Pepper (chopped)
- 1 small Red Onion (finely chopped)
- 1 cup Corn (fresh, frozen, or canned)
- 1 bunch Fresh Cilantro (chopped)
- 1/4 cup Olive Oil (or avocado oil)
- 1/4 cup Fresh Lime Juice (or lemon juice)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, 8-10 minutes. Drain and rinse under cold water.
- Wash and chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Set aside in a large bowl.
- In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and pepper until well combined.
- In the large bowl, add cooled pasta, corn, and chopped cilantro. Gently fold the mixture together.
- Drizzle the lime dressing over the pasta mixture and toss gently to coat.
- Taste the salad and adjust seasoning if necessary.
- Cover and chill in the refrigerator for 15-30 minutes before serving.
Notes
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to customize with additional vegetables, such as avocado or bell peppers.
- This dish is great for potlucks and barbecues!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg