Description
A vibrant, zesty pasta salad bursting with color and flavor, combining tender pasta, fresh veggies, black beans, sweet corn, and a lime and olive oil dressing. Ideal for potlucks, picnics, or weeknight meals.
Ingredients
8 oz pasta (penne or bowtie recommended)
1 cup black beans, drained and rinsed
1 cup corn kernels (frozen and thawed or fresh)
1 red bell pepper, diced
1/2 red onion, finely chopped
1 jalapeño pepper (optional, seeded and diced)
1 cup cherry tomatoes, halved
1/4 cup finely chopped cilantro
1/4 cup olive oil
2 tablespoons lime juice
1 teaspoon cumin
Salt, to taste
Optional: 1/4 cup crumbled feta or vegan cheese (optional)
1/4 cup chopped cilantro for garnish
Lime wedges for serving
Instructions
Cook pasta according to package instructions until al dente; drain and let cool.
In a large bowl, combine cooled pasta, black beans, corn, red bell pepper, red onion, jalapeño (if using), cherry tomatoes, and cilantro.
In a separate small bowl, whisk together olive oil, lime juice, cumin, and salt to taste.
Pour the dressing over the pasta salad and toss well to coat.
If using feta or vegan cheese, gently fold it into the mixture.
Chill in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Garnish with additional chopped cilantro and serve with lime wedges.
Notes
For a spicier version, add a pinch of chili powder or a dash of hot sauce.
This salad tastes even better the next day as the flavors develop. Store in an airtight container in the fridge for up to 2 days.
Add avocado or diced cucumber for extra freshness.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Cooking and Chilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg