Ingredients
Equipment
Method
Cook pasta
- 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
- 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
- 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
- Pour the cilantro-lime dressing over the salad and toss until every piece looks lightly coated and glossy.
Refrigerate
- Refrigerate the pasta salad for at least 1 hour so the flavors meld; cover so the top stays bright and fresh.
Serve
- 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.
