Ingredients
Method
Cook and cool the pasta
- Cook the penne or rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep it from clumping.
Make the lime-cilantro dressing
- Whisk together olive oil, lime juice, lime zest, cilantro, garlic, cumin, salt, and pepper until smooth and evenly green.
Assemble and chill
- Combine the pasta, black beans, corn, red bell pepper, and red onion in a large bowl.
- Pour the dressing over the salad and toss until everything is coated with a bright citrus sheen.
- Refrigerate for at least 1 hour to let the flavors meld; cover for a clean, glossy finish.
Finish and serve
- Toss again before serving and adjust seasoning with more salt and pepper if needed for a balanced, tangy bite.
Notes
For the cleanest texture, rinse the pasta in cold water and drain well so the dressing clings instead of pooling. Store covered in the refrigerator for up to 3 days; the flavors improve after chilling. Freezing is not recommended because the bell pepper and cilantro texture can turn soft. For a lighter option, use half the olive oil (replace with extra lime juice) and taste for acidity—still bright, less rich.