Description
A refreshing pasta salad featuring bright flavors and colorful ingredients, perfect for summer gatherings.
Ingredients
Scale
- 300 g (10.5 oz) short pasta (fusilli or penne)
- 250 g (2 cups) cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 medium cucumber, chopped
- 1 cup corn (fresh or frozen)
- 1 cup cilantro, chopped
- 60 ml (¼ cup) lime juice, freshly squeezed
- 80 ml (⅓ cup) olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Chop the cherry tomatoes, red bell pepper, and cucumber, and set aside in a large mixing bowl.
- Combine lime juice, olive oil, and chopped cilantro in a separate bowl or jar. Whisk or shake until well blended, and season with salt and pepper.
- Add the drained pasta and corn to the mixing bowl with the vegetables. Pour the cilantro-lime dressing over the top and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
Use fresh produce for the best flavor. Customize with your choice of pasta or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg