Ingredients
8 oz fusilli pasta
1 cup diced bell pepper
1/2 cup diced red onion
1 jalapeño, seeded and finely chopped
1/2 cup fresh cilantro leaves
2 tablespoons lime zest
1/4 cup lime juice
1/3 cup olive oil
1 teaspoon honey
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled cotija cheese
Instructions
Bring 4 quarts water to a boil. Cook fusilli pasta according to package time until al dente. Drain and rinse with cold water.
In a large bowl, whisk together lime juice, lime zest, olive oil, honey, cumin, salt, and black pepper.
Add cooked pasta, bell pepper, red onion, jalapeño, and cilantro to the dressing. Toss thoroughly to coat.
Chill for at least 10 minutes before serving to let flavors meld. Garnish with crumbled cotija cheese.
Notes
For optimal crunch, use chilled pasta after rinsing. Adjust jalapeño quantity for spice level preferences
Store in airtight container in refrigerator for up to 2 days. Best served at room temperature.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Table
- Method: Cold
- Cuisine: Mexican-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.3 oz (35g)
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg