A beautiful rainbow colored pasta salad packed with fiber, flavor, and texture. This Cilantro Lime Pasta Salad is packed with nutrition and is a great meal for summer. It’s loaded with vegetables, beans, and topped with a spicy, creamy lime dressing.
1-2(15-oz) can(s)of black beans (or 1½-3 cups cooked beans of choice), drained and rinsed
Avocado (optional)
Cilantro (optional)
Dressing
⅓cuptahini
1¾cupchopped fresh cilantro (1 bunch of cilantro, include stems)
½cuplime juice (about 4-5 limes)
2tablespoonswater
2teaspoonslime zest (from about 2 limes)
2tablespoonswhite miso paste
⅓cupseeded and chopped habaneros (about 3 large) or other chiles of choice
1tablespoon chopped garlic (about 3 cloves)
½ teaspoonBlack pepper, or to taste
Instructions
Prepare the pasta according to the directions on the package. Set aside in a large mixing or serving bowl.
Wash and prep the vegetables. Chop the bell peppers and tomatoes as small or as large as desired. Shred the cabbage and the kale. Add the vegetables to the bowl with the pasta.
If using frozen corn, thaw the corn. Drain and rinse the beans. Add the corn and beans to the bowl with the pasta and vegetables.
Prepare the dressing ingredients. Carefully remove the seeds from the habaneros or chile of choice. In a high speed blender, combine all the dressing ingredients. Blend until smooth and creamy. Pour over the pasta salad and toss to coat.
Store the pasta salad covered in the fridge. Enjoy right away or let the salad to sit for several hours to allow the flavors to come together. Serve with more cilantro and avocado, if desired. Enjoy! Makes enough for 4-6 people.