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Pasta Salad with Citrus-Herb Vinaigrette
Recipes
Pasta Salad with Citrus-Herb Vinaigrette
8 servings
40 minutes total

Ingredients

For salad
  • 1 small red onion
  • 10 oz cherry (or grape) tomatoes
  • 1 (6 oz) can black olives
  • 12 oz tri-color rotini
  • 1 (15 oz) bag frozen corn kernels
  • 1 cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
For vinaigrette
  • 4 limes, for zest/juice
  • 1 bunch fresh cilantro
  • .5 oz fresh mint
  • 2 teaspoons honey
  • ¼ teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • ½ cup orange juice
  • 1 cup olive oil

Steps

    1. Prepare salad. Bring water to boil for pasta. Slice onion thinly (1 cup). Halve tomatoes and drain olives.
    2. Cook pasta and corn following package instructions. Drain well and spread in single layer on baking sheet. Chill 10 minutes or until cool.
    3. Place in large bowl: onions, tomatoes, olives, pasta, corn, tri-pepper mix, salt, and pepper; toss to coat. Chill until ready to serve.
    4. Prepare vinaigrette. Zest 1 lime (1 teaspoon), then juice all limes (¼ cup). Place in food processor bowl: cilantro (leaves only; 1 cup), mint (leaves only; ½ cup), honey, cumin, salt, pepper, orange juice, lime juice, and lime zest. Pulse until finely chopped. Pour oil in slowly with processor running. Pour vinaigrette over pasta mixture; toss to coat. Serve.

Amount per ⅛ recipe serving: Calories 500, Total Fat 31g, Sat Fat 4.5g, Trans Fat 0g, Chol 0mg, Sodium 530mg, Total Carb 52g, Fiber 5g, Total Sugar 8g, (Incl. 1g Added Sugars), Protein 8g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 10%