8ozBanza rotini pasta, al dente, drizzle with olive oil.
1zucchini , about 1 cup
15ouncessweet corn kernels , 1 can, drained, rinsed and dried.
15ouncesblack beans, 1 can, drained, rinsed and dried.
5ouncescherry tomatoes, sliced in half
½cup sweet onion, diced small
⅓cupcrumbled feta cheese
2tablespoonsItalian parsley, chopped small
pinch black pepper
Cilantro Lime Dressing
4 cloves garlic
2cupscilantro, remove the stems and pack it into the measuring cup
¼cupfresh squeezed lime juice , about 4-5 limes
2-3medium jalapeños, cut in half lengthwise and remove seeds for a less spicy dressing.
Prepare the pasta and veggies:
Bring water to a boil and cook your pasta according to the package. Al dente preferred. Once the pasta is cooked, drain off the water using a colander. Next, you’ll rinse the pasta with cold water to stop the cooking process. Finally, you will gently toss the pasta with olive oil to prevent it from sticking together. Set it aside.
Spray a skillet with cooking spray. Slice your zucchini into ½ inch thick slices and gently brown it in a skillet. Once the zucchini has a light sear, remove it from the heat and set it aside.
Next, you’ll prepare your 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. Set aside. Next, you'll drain any liquid off of the canned corn. Season with a touch of salt and set it aside.
Slice your cherry tomatoes in half and dice your onion into small pieces. Set aside.
Prepare the dressing:
In a blender you’ll combine the lime juice, garlic, jalapeños, honey, Dijon mustard, cilantro, and salt. Begin to blend. Next, you'll slowly pour the olive oil into the blender with the other ingredients. 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.
Assemble the dish:
In a large mixing bowl combine, the cooked 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.