Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Serve this colorful, veggie-packed pasta salad at your next outdoor gathering. From creamy avocado to crunchy bell peppers, this pasta salad is full of texture and flavor. A homemade herb-lime vinaigrette ties everything together.

EatingWell.com, June 2022


Credit: Jen Causey

Recipe Summary

15 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add pasta; cook according to package directions. During the last minute of cooking, add corn. Drain; transfer to a large bowl and let cool for 10 minutes.

  • Meanwhile, combine oil, vinegar, cilantro, shallot, lime juice, salt and pepper in a jar with a tight-fitting lid. Cover and shake until well combined.

  • Add beans, bell pepper, avocado, cotija and jalapeños to the pasta and corn in the large bowl; toss to combine. Add the vinaigrette; mix until well coated.

To make ahead

Cover and refrigerate for up to 2 days.

Nutrition Facts

2/3 cup
211 calories; protein 7g; carbohydrates 25g; dietary fiber 5g; sugars 3g; fat 10g; saturated fat 2g; mono fat 6g; poly fat 1g; cholesterol 4mg; vitamin a iu 704IU; vitamin b3 niacin 3mg; vitamin c 27mg; vitamin e iu 2IU; folate 40mg; vitamin k 5mg; sodium 195mg; calcium 59mg; iron 1mg; magnesium 53mg; phosphorus 119mg; potassium 314mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 3mg; selenium 15mcg.