Description
A bright and refreshing summer salad featuring rotini pasta, colorful vegetables, and a cilantro-lime dressing.
Ingredients
Scale
- 250 g (2 cups) rotini or penne pasta
- 1 diced red bell pepper
- 250 g (about 2 cups) halved cherry tomatoes
- 150 g (1 cup) fresh or frozen corn
- 1 can (400 g / 15 oz) black beans, rinsed
- ¼ diced red onion
- 50 g (about 2 cups) chopped fresh cilantro
- 1 diced ripe avocado
- 60 ml (1/4 cup) fresh lime juice
- 60 ml (1/4 cup) good-quality olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse under cold water.
- Prepare the vegetables: chop the bell pepper, cherry tomatoes, and red onion. Add to a large mixing bowl.
- Rinse the black beans and add them to the bowl with the chopped vegetables.
- Make the dressing by whisking together the lime juice and olive oil, seasoning with salt and pepper.
- Combine the cooked pasta, cilantro, and avocado with the vegetable mixture. Toss gently to combine.
- Chill the salad for at least 10 minutes before serving to enhance flavors.
Notes
Make it a day ahead, adding avocado just before serving. Keep it colorful by using seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg