Description
A vibrant and refreshing pasta salad that balances creamy mayonnaise with the zesty brightness of lime, the earthiness of cilantro, and a whisper of chili. Perfect for a quick lunch or side dish, this Mexican-inspired fusion salad bursts with texture and flavor.
Ingredients
12 oz / 340 g Cavatappi pasta, uncooked
1 red bell pepper, finely diced
1/2 red onion, thinly sliced
1/4 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
2 limes, juiced (about 1/4 cup)
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt, to taste
Ground black pepper, to taste
1/4 cup finely chopped cilantro (for garnish)
Lime wedges (for serving)
Instructions
Bring a large pot of salted water to a boil. Add the Cavatappi pasta and cook until al dente, according to the package instructions (usually about 8 minutes). Drain and let cool slightly.
In a large mixing bowl, combine the cooked pasta, diced red bell pepper, and thinly sliced red onion.
In a separate small bowl, whisk together the mayonnaise, 1/4 cup chopped cilantro, lime juice, ground cumin, chili powder, salt, and ground black pepper to create the dressing.
Pour the dressing over the pasta mixture and gently toss to coat evenly.
Adjust the seasoning with additional salt and lime juice if needed. Allow the salad to sit at room temperature for 5 minutes before serving to let the flavors meld.
Before serving, garnish with the chopped cilantro and additional lime wedges for a fresh finish.
Notes
For a lighter option, substitute the mayonnaise with Greek yogurt. Serve chilled or at room temperature. Leftovers are best consumed within 1 day due to the fresh ingredients.
- Prep Time: 15
- Cook Time: 8
- Category: Lunch
- Method: Stirring / Mixing
- Cuisine: Mexican-inspired fusion
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg