Cilantro Lime Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh cilantro-lime pasta salad with corn, black beans, tomatoes, and cucumber, dressed in a creamy yogurt sauce. Light and flavorful, perfect for summer picnics and meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 oz small-shaped pasta ((I used brown rice fusilli), uncooked)
- 2 cups cherry tomatoes (sliced in half)
- 1/2 English cucumber (diced, about 1 cup)
- 1 cup canned corn niblets (rinsed and drained (1 small can))
- 1 (19 oz) can black beans (drained and rinsed)
- 1 jalapeño (diced, seeds and membranes removed)
- 1/4 cup green onions (sliced)
- 2 tbsp cilantro (roughly chopped)
- 3/4 cup Greek yogurt (full-fat for best flavor)
- 1 avocado (ripe)
- 1/4 cup water (plus additional, as needed)
- 1/4 cup cilantro (packed)
- 2 tbsp lemon juice
- 1 cloves garlic
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 593mg
- Total sugar
- 50g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 654mg
- Calcium
- 117mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.