This colorful, easy-to-make pasta salad is cool bowl of garden-fresh herbs and vegetables, all held together with a creamy cilantro-lime dressing. Comes together in under 30 minutes; perfect as a light main, hearty side, or easy potluck dish.
Layer all the dressing ingredients in a blender cup and blend until smooth.
We usually make this salad with leftover pasta. If you need to cook the pasta, do so ahead of time, according to the package directions. When the pasta is done, rinse it under cold water and drain, then chill until ready to use.Cooked pasta will last up to 5 days in the refrigerator.
Gently toss salad ingredients - vegetables, beans, corn, fresh herbs, and cooked pasta - together in a large salad bowl.
Toss to coat everything. Refrigerate until ready to serve.
The salad is ready to eat immediately; however, it is even better when given 30 minutes (and up to 24 hours) to marinate.
The ingredient list is very flexible: Choose any small pasta, any fresh or cooked garden vegetables, and any small cooked beans.