Description
A refreshing and zesty Cilantro Lime Pasta Salad featuring whole wheat or gluten-free pasta tossed with fresh cherry tomatoes, cucumber, bell pepper, red onion, sweet corn, and a vibrant lime-cilantro dressing. Perfectly chilled, this salad is a light, healthy, and colorful dish ideal for summer meals or as a tasty side.
Ingredients
Scale
Salad Ingredients
- 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)
Dressing Ingredients
- 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
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop cooking and cool it down for the salad.
- Prepare the Vegetables: Wash and chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Place all the chopped vegetables into a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together olive oil, fresh lime juice, minced garlic, salt, and black pepper until well combined to create a zesty dressing.
- Combine Salad Base: Add the cooled pasta, corn, and freshly chopped cilantro to the bowl with the vegetables. Gently fold the ingredients together ensuring an even mix without breaking the vegetables.
- Toss with Dressing: Drizzle the lime dressing over the pasta mixture. Toss gently to coat all ingredients thoroughly with the flavorful dressing.
- Season and Adjust: Taste the salad and adjust seasoning as needed by adding more salt or lime juice to suit your preference.
- Chill Before Serving: Cover the salad and refrigerate it for 15-30 minutes to allow flavors to meld and serve chilled for the best taste experience.
Notes
- Use whole wheat or gluten-free pasta to keep the salad healthier or accommodate dietary needs.
- Fresh corn is preferred for sweetness, but frozen or canned corn can be used after draining and rinsing.
- This salad can be made ahead and stored in the refrigerator for up to 2 days.
- Add a protein like grilled chicken or chickpeas to make it a complete meal.
- Adjust garlic and lime juice levels depending on your taste preferences for more tang or zest.
