Description
A refreshing summer salad bursting with zesty lime, fresh cilantro, crisp veggies, and tender pasta. Perfect for barbecues, picnics, or make-ahead meals.
Ingredients
Scale
- 8 ounces small pasta (fusilli, penne, or bow ties)
- 1 cup diced cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta according to package directions in salted water. Drain and rinse under cold water.
- In a large bowl, combine cooked pasta, cucumber, cherry tomatoes, and red onion.
- In a medium bowl, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and black pepper.
- Stir chopped cilantro into the dressing.
- Pour dressing over pasta and vegetables. Toss gently to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld and pasta to chill.
- Before serving, give the salad a stir and garnish with extra cilantro if desired.
Notes
Customize with bell peppers, carrots, or avocado. Add grilled chicken or shrimp for protein. Keeps well refrigerated for up to 5 days—perfect for meal prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pasta salad, cilantro lime, summer recipe, vegetarian, refreshing