Bring water to a boil and cook your pasta according to the package. I like my pasta a little more al-dente for pasta salad. Once the pasta is cooked, drain off the water. Next, you’ll rinse the pasta with cold water to stop the cooking. Finally, you will gently toss the pasta with olive oil to prevent it from sticking together and set it aside.
Slice your zucchini about ¼ inch thick slices and gently brown it in a skillet. Be sure to spray the skillet with non-stick spray before adding the zucchini. Once the zucchini has a good bit of color, turn off the heat and set aside.
Next, you’ll prepare your corn and black beans. Drain off all liquid and gently rinse with cold water. Once all of the water is drained off, season with a touch of salt. I find that the salt helps soften the black beans and extracts any extra moisture from the corn and black beans. After all, no one wants soupy pasta salad. Set aside.
Slice your cherry tomatoes in halves and dice your onion into small pieces. Set aside.
Prepare Dressing – while the zucchini cools, we will prepare the dressing. In a blender you’ll combine the lime juice, jalapeno, honey, mustard, cilantro and parsley, slowly pour the olive oil into the blender. Be sure to taste test the dressing to make sure it is to your liking. You can add more jalapeno for heat or honey if you like it a bit sweeter.
Finally, we will assemble the pasta salad. In a large mixing bowl, combine the rotini pasta, browned zucchini, black beans, corn, onion, and tomatoes. Pour the cilantro lime dressing on top of these ingredients until the salad is lightly coated in dressing. Gently toss everything together. Finish the salad with feta cheese and some additional fresh chopped parsley.
Serve and enjoy. Refrigerate any leftovers!