Description
A refreshing and hearty pasta salad packed with colorful vegetables and protein-rich beans, perfect for any gathering.
Ingredients
- 2 cups pasta (whole grain or legume-based)
- 1 cup bell peppers, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1 cup corn
- 1 can black beans or chickpeas, rinsed
- 1/2 cup crumbled feta or shredded cheddar
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional: Jalapeño, fresh herbs (cilantro or parsley)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the vegetables: chop bell peppers, halve cherry tomatoes, and finely dice red onion.
- Combine the cooled pasta, chopped vegetables, black beans, and cheese in a large bowl.
- Make the dressing by whisking together olive oil, lime juice, minced garlic, cumin, salt, and pepper in a small bowl.
- Toss everything together, pouring the dressing over the salad and gently mixing.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Great as a side dish or main course. Add grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American