Description
A vibrant summer pasta salad bursting with freshness, featuring seasonal vegetables and a zesty cilantro-lime dressing.
Ingredients
Scale
- 300 g pasta (10.5 oz)
- 250 g cherry tomatoes (9 oz)
- 1 medium cucumber
- 1 small red onion
- 1 bunch cilantro
- 60 ml lime juice (¼ cup)
- 60 ml olive oil (¼ cup)
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water to cool.
- Chop the vegetables: halve the cherry tomatoes, and dice the cucumber and red onion. Place them in a large mixing bowl.
- Prepare the dressing by whisking together lime juice, olive oil, and a pinch of salt and pepper in a small bowl.
- Combine the cooled pasta with the vegetables in the mixing bowl. Pour the dressing over the top and toss gently to coat. Fold in the chopped cilantro.
- Chill the pasta salad in the refrigerator for at least 30 minutes before serving.
Notes
Serve chilled or at room temperature. Make-ahead for best flavor!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg