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Cilantro Lime Pasta Salad

Cilantro lime pasta salad with bright citrus dressing—penne or rotini tossed with black beans, corn, and crisp red bell pepper. Chilled for an hour so the flavors sink in, then finished with an extra toss for balanced seasoning.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

pasta salad base
  • 1 lb penne or rotini pasta
  • 1 can (15 oz) black beans Drained and rinsed.
  • 1 cup corn kernels
  • 1 red bell pepper Diced.
  • 0.5 cup red onion Diced.
cilantro lime dressing
  • 0.333 cup olive oil
  • 0.333 cup lime juice
  • 2 limes Zest of 2 limes.
  • 0.5 cup cilantro Chopped.
  • 2 garlic Minced.
  • 1 tsp cumin
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse the pasta
  1. Cook penne or rotini pasta according to package directions until al dente, then drain.
  2. Rinse the drained pasta with cold water to cool it quickly and prevent sticking, leaving it visibly intact.
Make the cilantro lime dressing
  1. Whisk olive oil, lime juice, lime zest, chopped cilantro, minced garlic, cumin, salt, and pepper until the dressing looks evenly green-flecked and smooth.
Assemble and chill
  1. Combine pasta, black beans, corn kernels, diced red bell pepper, and diced red onion in a large bowl and toss gently to distribute evenly.
  2. Pour the cilantro lime dressing over the salad and toss until everything is lightly coated and glossy.
  3. Refrigerate for at least 1 hour so the pasta cools and the flavors deepen.
Finish and serve
  1. Toss again before serving and adjust seasoning with more salt and pepper if needed for a balanced lime-cilantro flavor.

Notes

For best texture, chill in a covered bowl so the pasta doesn’t dry out; it keeps in the refrigerator for 3–4 days. Freezing isn’t recommended because the pasta and vegetables soften after thawing. For a lighter swap, use whole-wheat penne and keep the olive oil the same—your dressing still emulsifies well with the lime juice.