A fresh and vibrant pasta salad tossed in a zesty lime dressing with crisp vegetables and cilantro, perfect as a light main dish or flavorful side.

12 oz pasta (rotini, penne, or bowtie)

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh, canned, or frozen and thawed)

1 red bell pepper, diced

1/2 cup red onion, finely chopped

1/2 cup fresh cilantro, chopped

1 avocado, diced (optional)

1/4 cup fresh lime juice (about 2 limes)

1/4 cup olive oil

1 tablespoon honey or agave syrup

1 teaspoon ground cumin

1 clove garlic, minced

Salt and pepper, to taste

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Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
In a small bowl, whisk together lime juice, olive oil, honey or agave, ground cumin, minced garlic, salt, and pepper until well combined.
In a large bowl, combine cooled pasta, cherry tomatoes, corn, diced bell pepper, red onion, and cilantro.
Pour the dressing over the salad and toss gently until evenly coated.
If using avocado, fold it in just before serving.
Refrigerate for at least 15 minutes before serving. Serve chilled or at room temperature.

Add black beans for extra plant-based protein.

Grilled chicken can be added for a heartier meal.

Substitute lemon juice for lime for a different citrus flavor.

Top with toasted pepitas or sunflower seeds for added crunch.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Add a squeeze of lime juice or drizzle of olive oil before serving if pasta absorbs dressing.