Ingredients
Scale
For the salad:
- 12 oz (340g) rotini or penne pasta
- 1½ cups cooked corn kernels (fresh grilled, canned, or thawed frozen)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- 6 slices bacon, cooked until crisp and crumbled
- ¾ cup shredded sharp cheddar cheese
- ¼ cup chopped fresh cilantro
For the dressing:
- ⅓ cup olive oil
- 3 tbsp fresh lime juice (about 1–2 limes)
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- Optional: 1 minced garlic clove or pinch of chili flakes
Instructions
- Cook pasta: Boil according to package directions until al dente. Drain, rinse under cold water, and let cool.
- Make dressing: Whisk olive oil, lime juice, vinegar, honey, cumin, smoked paprika, salt, pepper, and optional garlic until emulsified.
- Combine: In a large bowl, mix cooled pasta, corn, black beans, tomatoes, red onion, bacon, cheese, and cilantro.
- Dress: Pour dressing over salad and toss gently to coat.
- Chill at least 30 minutes before serving to let flavors meld (though it’s great fresh too!).
💡 Pro Tips:
– Grill the corn for extra smoky flavor—charred kernels add depth!
– For meal prep, store dressing separately and toss just before eating to keep pasta from getting soggy.
– Make it vegetarian: Skip bacon or use smoked paprika + coconut bacon for flavor.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 20 min (+ chilling) | Total Time: 50 min
Servings: 6 | Calories: 450 | Net Carbs: 42g | Fats: 24g | Protein: 18g
Servings: 6 | Calories: 450 | Net Carbs: 42g | Fats: 24g | Protein: 18g