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Cilantro Lime Pasta Salad

Cilantro lime pasta salad with penne tossed in a bright citrus dressing of lime juice, lime zest, and fresh cilantro. Packed with corn, black beans, red bell pepper, and red onion, then chilled for a light, refreshing summer side.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad components
  • 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
  • 0.333 cup olive oil
  • 0.333 cup lime juice
  • 2 limes zest of 2 limes
  • 0.5 cup cilantro chopped
  • 2 garlic cloves minced
  • 1 tsp cumin
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and rinse pasta
  1. Cook the penne or rotini pasta according to package directions, then drain and rinse with cold water until no longer warm (about 30 seconds to cool). Set aside to steam-dry briefly so the salad dressing coats evenly.
Make cilantro lime dressing
  1. Whisk together olive oil, lime juice, lime zest, chopped cilantro, minced garlic, cumin, salt, and black pepper until smooth and fully combined. The mixture should look glossy and bright green-speckled from the cilantro.
Assemble the salad
  1. Combine the drained pasta with black beans, corn kernels, diced red bell pepper, and diced red onion in a large bowl. Toss until the mix is evenly distributed.
Dress and chill
  1. Pour the cilantro lime dressing over the pasta salad and toss to coat until the pasta looks lightly slick and the vegetables are evenly covered. Scrape down the bowl sides for an even citrus coating.
Refrigerate, then finish
  1. Refrigerate the salad for at least 1 hour, covered, so flavors meld and the dressing thickens slightly on the pasta. For best texture, chill until cold throughout.
Serve
  1. Toss again before serving and adjust seasoning with more salt and black pepper if needed. Serve cold for the freshest cilantro-lime flavor.

Notes

For the brightest flavor, zest the limes first, then juice them, and whisk until the cilantro disperses throughout the dressing. Store covered in the refrigerator for 3–4 days; it’s best within that window. Freezing is not recommended because pasta and vegetables can soften after thawing. If you want a lighter version, use part-skim cheese-free swaps aren’t relevant here, but you can reduce olive oil to 1/4 cup while keeping lime juice the same for a tang-forward, lower-fat salad.