Description
A vibrant, creamy pasta salad featuring black beans, sweet corn, fresh vegetables, and a tangy lime Greek yogurt dressing. Perfect for make-ahead meals, gatherings, or a refreshing lunch.
Ingredients
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Pasta (rotini or penne): 340 g (12 oz)
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Cooked black beans, drained and rinsed: 425 g (15 oz)
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Corn kernels: 240 g (1½ cups)
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Red bell pepper, diced: 150 g (1 cup)
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Red onion, chopped: 80 g (½ cup)
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Cherry tomatoes, halved: 200 g (1½ cups)
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Fresh cilantro, chopped: 15 g (½ cup)
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Olive oil: 15 ml (1 tablespoon)
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Salt: 5 g (1 teaspoon)
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Ground black pepper: 2 g (½ teaspoon)
For the Lime Greek Yogurt Dressing
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Plain Greek yogurt: 240 g (1 cup)
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Fresh lime juice: 45 ml (3 tablespoons)
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Lime zest: 1 teaspoon
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Olive oil: 30 ml (2 tablespoons)
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Honey: 15 ml (1 tablespoon)
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Ground cumin: 2 g (1 teaspoon)
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Garlic powder: 1 g (½ teaspoon)
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Salt: 3 g (½ teaspoon)
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Ground black pepper: 1 g (¼ teaspoon)
Instructions
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Cook pasta in salted water until al dente. Drain and cool completely.
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In a large bowl, combine pasta, black beans, corn, bell pepper, red onion, tomatoes, and cilantro.
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In a separate bowl, whisk together all dressing ingredients until smooth.
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Pour dressing over pasta mixture and toss gently to combine.
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Chill for 30 minutes before serving for best flavor.
Notes
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Chill time enhances flavor and texture.
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Reserve extra dressing if making ahead to refresh before serving.
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Adjust lime juice and seasoning to taste before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes