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Cilantro Lime Pasta Salad

Cilantro lime pasta salad with bright citrus dressing, tender penne, and a fresh cilantro-lime finish. Tossed with corn, black beans, and crisp peppers, then chilled for a light, summer side.
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: 420

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Cook pasta
  1. Cook the penne or rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking.
Make cilantro-lime dressing
  1. Whisk olive oil, lime juice, lime zest, cilantro, garlic, cumin, salt, and pepper until smooth and fragrant, with a vivid green cilantro look.
Assemble salad
  1. Combine the pasta, black beans, corn kernels, diced red bell pepper, and diced red onion in a large bowl until evenly mixed.
Dress and chill
  1. Pour the cilantro-lime dressing over the salad and toss until every piece looks lightly coated and glossy.
Refrigerate
  1. Refrigerate the pasta salad for at least 1 hour so the flavors meld; cover so the top stays bright and fresh.
Serve
  1. Toss again before serving and adjust seasoning as needed, adding a final pinch of salt and pepper for balance.

Notes

For best texture, rinse pasta in cold water thoroughly so it cools fast and doesn’t clump. Refrigerate in a sealed container for 3–4 days; stir again before serving. Freezing is not recommended because corn and cilantro lose crispness. For a lighter option, use reduced-sodium beans and consider swapping half the olive oil for extra lime juice.