Cilantro Lime Pasta Salad Fiesta Recipe
This refreshing pasta salad combines fusilli pasta with vibrant ingredients like cherry tomatoes, corn, and black beans, all tossed in a zesty lime dressing. It's perfect as a light main course or a side dish for warm days.
Ingredients
- 8 oz fusilli pasta
- 1 cup cherry tomatoes halved
- 1 cup corn kernels
- 1 cup black beans rinsed and drained
- ½ cup red bell pepper diced
- ¼ cup red onion finely chopped
- ½ cup fresh cilantro chopped
- 2 limes juice
- ¼ cup extra virgin olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 1 avocado diced (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the fusilli pasta until al dente.
- Drain the pasta and rinse it under cold water to cool it down.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- In a large mixing bowl, combine the cooled pasta with tomatoes, corn, black beans, bell pepper, onion, and cilantro.
- Drizzle the dressing over the salad and toss gently to combine.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasoning if needed before serving.
- Garnish with diced avocado just before serving.
- Serve chilled or at room temperature.
Notes
Chill the salad for at least 30 minutes to enhance the flavors.