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Cilantro Lime Pasta Salad

Cilantro lime pasta salad with a bright, herby dressing made smooth with olive oil and lime zest. Rotini or penne gets cooked al dente, rinsed cold, then tossed with black beans, corn, jalapeño, and creamy avocado for a zesty Mexican pasta salad.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz rotini or penne Cook to al dente.
Vegetable mix
  • 1 can (15 oz) black beans, drained
  • 1.5 cup corn kernels
  • 1 avocado, diced Fold in gently after tossing.
  • 0.5 red onion, finely diced
  • 1 jalapeño, minced
  • 0.33 cup cotija or feta Top before serving.
Cilantro lime dressing
  • 0.5 cup fresh cilantro
  • 0.3333333333 cup olive oil
  • 3 tbsp lime juice
  • 2 tbsp lime zest
  • 2 cloves garlic
  • 1 tsp cumin
  • 0.5 tsp honey
  • 0.5 tsp salt

Equipment

  • 1 sheet pan
  • 1 blender

Method
 

Cook and cool the pasta
  1. Bring a large pot of water to a boil, then cook rotini or penne until al dente, about 10 minutes. Drain, rinse cold, and spread on a sheet pan to cool so it won’t stick.
Blend the cilantro lime dressing
  1. Blend fresh cilantro, olive oil, lime juice, lime zest, garlic, cumin, honey, and salt until smooth and vibrant green, about 30 to 45 seconds. Stop and scrape down as needed so the dressing looks completely uniform.
Toss and chill
  1. In a large bowl, combine cooled pasta with black beans, corn kernels, red onion, and minced jalapeño. Toss gently to distribute everything evenly through the pasta.
  2. Pour the cilantro lime dressing over the pasta mixture and toss to coat. The pasta should look glossy and evenly green.
  3. Gently fold in the diced avocado so it stays in soft chunks. Top with cotija or feta for a salty, crumbled finish.
  4. Refrigerate for 30 minutes to let flavors meld. Before serving, squeeze extra lime over the top for a brighter citrus hit.

Notes

Pro tip: rinse the pasta cold and cool it fully so the dressing clings without turning watery. Store covered in the refrigerator up to 3 days; avocado is best within 24–48 hours. Freezing isn’t recommended because avocado texture will break down. For a lower-fat option, swap cotija/feta for a reduced-fat cotija and use 1 to 2 tablespoons less olive oil in the dressing.