Spicy Cilantro Jalapeño Pasta Salad with Crunchy Veggies

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 45 minutes (includes chilling)

Quick Ingredients

• 12 oz short pasta (rotini, fusilli, or penne)
• 2 tbsp kosher salt (for pasta water)
• 1 large bunch fresh cilantro (about 2 cups loosely packed), divided
• 2–3 fresh jalapeños, stemmed and seeded
• 2 cloves garlic
• 1/2 cup plain Greek yogurt (or mayonnaise)
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tbsp honey or sugar
• 1 tsp ground cumin
• 1 tsp kosher salt, plus more to taste
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 cup halved cherry tomatoes
• 1/2 cup finely diced red onion
• 1 cup cooked black beans, rinsed and drained (optional)
• 1/2 cup crumbled cotija or feta cheese (optional)

Do This

• 1. Boil pasta in well-salted water until al dente, 9–11 minutes. Drain and rinse under cold water until cool; drain very well.
• 2. While pasta cooks, chop bell pepper, onion, tomatoes, and any other vegetables; set aside.
• 3. Blend cilantro, jalapeños, garlic, yogurt, olive oil, lime juice, honey, cumin, and salt until smooth and bright green.
• 4. In a large bowl, toss cooled pasta with about two-thirds of the dressing until evenly coated.
• 5. Fold in vegetables and black beans (if using). Add more dressing as needed until creamy and well coated.
• 6. Chill 15–20 minutes. Taste, adjust salt, lime, and heat, then top with crumbled cheese and extra cilantro before serving.

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Why You’ll Love This Recipe

• Big, bright flavors: fresh cilantro, jalapeño heat, and lime make every bite pop.
• Great texture: tender pasta meets crunchy veggies and creamy dressing.
• Perfect make-ahead side for cookouts, potlucks, or easy lunches.
• Totally customizable: dial the spice up or down and swap in your favorite veggies or proteins.

Grocery List

• Produce: Fresh cilantro, jalapeños, garlic, limes, red bell pepper, red onion, cherry or grape tomatoes, corn (1–2 ears or 1 cup kernels), optional cucumber or radishes, optional avocado and green onions for garnish.
• Dairy: Plain Greek yogurt (or mayonnaise), cotija or feta cheese (optional).
• Pantry: Short pasta (rotini, fusilli, or penne), extra-virgin olive oil, honey or sugar, ground cumin, kosher salt, black pepper, canned black beans (optional).

Full Ingredients

For the Pasta Salad

• 12 oz short pasta (rotini, fusilli, or penne)
• 2 tbsp kosher salt (for boiling water)
• 1 red bell pepper, seeded and diced small
• 1 cup corn kernels
  • From 1 large ear of fresh corn (lightly steamed or boiled), or
  • 1 cup canned (drained) or thawed frozen corn
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup finely diced red onion (about 1/2 small onion)
• 1/2 cup diced cucumber or thinly sliced radishes (optional crunch)
• 1 cup cooked black beans, rinsed and well drained (optional, but delicious)
• 1/2 cup crumbled cotija or feta cheese (optional, for serving)
• Freshly ground black pepper, to taste

For the Jalapeño-Cilantro Dressing

• 1 large bunch fresh cilantro (about 2 cups loosely packed leaves and tender stems), divided
  • Use about 1 1/2 cups for the dressing, reserve 1/2 cup for stirring in and garnishing.
• 2–3 fresh jalapeños, stemmed
  • For mild: remove all seeds and membranes.
  • For medium: keep seeds from 1 pepper.
  • For hot: keep seeds from 2–3 peppers.
• 2 cloves garlic, peeled
• 1/2 cup plain Greek yogurt (or mayonnaise for a richer dressing)
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lime juice (about 2 medium limes)
• 1 tbsp honey or granulated sugar
• 1 tsp ground cumin
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2–4 tbsp cold water, as needed to thin the dressing

Optional Garnishes

• Extra chopped fresh cilantro
• Thinly sliced jalapeño rounds
• Lime wedges
• Diced avocado (add just before serving)
• Thinly sliced green onions

Step-by-Step Instructions

Step 1: Cook and cool the pasta

Fill a large pot with about 4 quarts (4 liters) of water and bring it to a rolling boil over high heat (around 212°F / 100°C). Stir in 2 tablespoons of kosher salt so the water is well seasoned.

Add the 12 oz of short pasta and cook according to the package directions until just al dente, typically 9–11 minutes. Stir occasionally to prevent sticking.

When the pasta is cooked, drain it in a colander. Immediately rinse under cold running water, tossing gently, until the pasta is cool to the touch. This stops the cooking and cools it for salad. Let the pasta sit in the colander for 3–5 minutes, shaking it a few times, so excess water drains away. The pasta should be cool and fairly dry before you dress it.

Step 2: Prep the crunchy vegetables

While the pasta cooks and cools, prepare your vegetables. Dice the red bell pepper into small, bite-sized pieces. If using fresh corn, slice the kernels from the cob (you can briefly steam or boil the cob for 2–3 minutes and cool if you prefer softer kernels). If using canned or frozen corn, drain or thaw and pat dry.

Halve the cherry or grape tomatoes. Finely dice the red onion so it blends well through the salad without overpowering. If you are using cucumber or radishes, cut them into small dice or thin slices.

Rinse and drain the black beans very well if using, and set all the vegetables and beans aside in a large mixing bowl big enough to hold the entire salad.

Step 3: Blend the jalapeño-cilantro dressing

Add the following to a blender or food processor: about 1 1/2 cups loosely packed cilantro (save the remaining 1/2 cup for later), 2–3 jalapeños (seeds removed or kept according to your heat preference), 2 garlic cloves, 1/2 cup Greek yogurt (or mayonnaise), 1/3 cup olive oil, 1/4 cup fresh lime juice, 1 tbsp honey or sugar, 1 tsp ground cumin, 1 tsp kosher salt, and 1/4 tsp black pepper.

Blend on high until completely smooth and vividly green, 30–60 seconds. If the dressing is too thick to pour, blend in 2–4 tablespoons of cold water, 1 tablespoon at a time, until it reaches a creamy, pourable consistency that will coat the pasta easily.

Taste the dressing. Add more salt, lime juice, or honey if needed. If you want more heat, you can blend in extra jalapeño or a pinch of cayenne. The flavor should be boldly tangy, herby, and just a bit spicy.

Step 4: Toss the pasta with the dressing

Transfer the well-drained, cooled pasta to the large bowl with some of the vegetables, or to a separate large mixing bowl if that is easier to stir in. Pour about two-thirds of the jalapeño-cilantro dressing over the pasta.

Use a large spoon or spatula to gently toss until every piece of pasta is lightly coated. If the pasta looks dry or the dressing is pooling at the bottom of the bowl, keep tossing for another minute or two; the pasta will gradually absorb and hold the dressing.

Reserve the remaining one-third of the dressing to adjust the salad later and to refresh leftovers.

Step 5: Add vegetables, beans, and cilantro

Add the diced bell pepper, corn, halved tomatoes, red onion, cucumber or radishes (if using), and black beans to the dressed pasta. Roughly chop the remaining 1/2 cup cilantro and add it as well.

Gently fold everything together until the vegetables and beans are evenly distributed and glistening with dressing. If the salad seems a little dry, drizzle in more dressing a few tablespoons at a time, tossing between each addition, until it looks creamy and well coated but not soupy.

Taste and season with a pinch more salt and black pepper if needed.

Step 6: Chill, finish, and serve

Cover the bowl and chill the pasta salad in the refrigerator for at least 15–20 minutes. This brief chilling time helps the flavors meld and the dressing to soak into the pasta. You can chill it longer (up to 24 hours), but the pasta will gradually absorb more dressing, so keep the extra dressing handy.

Just before serving, give the salad a good stir. Add a bit more dressing if it has dried out, then taste and adjust with extra lime juice, salt, or a touch of honey as needed to balance the heat and acidity.

Top with crumbled cotija or feta, scatter extra cilantro and jalapeño slices over the top, and add diced avocado if you like. Serve well chilled or at cool room temperature, with lime wedges on the side.

Pro Tips

• Control the heat. Jalapeños can vary in spiciness. Start with 2 peppers and no seeds; blend, taste, then add more seeds or pepper if you want extra kick.
• Cool pasta is key. If the pasta is even slightly warm, it will soak up too much dressing and turn heavy. Rinse thoroughly with cold water and drain very well.
• Reserve some dressing. Keep 1/3 of the dressing aside. Pasta salads always thicken as they sit; a splash of fresh dressing right before serving makes it taste newly made.
• Finely dice strong flavors. Small pieces of red onion and jalapeño mix through the salad better and give you a pop of flavor without overwhelming any bite.
• Add avocado at the end. If using avocado, fold it in just before serving so it stays bright and does not become mushy.

Variations

• Protein-packed version: Add 2 cups of diced grilled chicken, sautéed shrimp, or drained canned chickpeas to make this a hearty main dish salad.
• Dairy-free and vegan: Swap the Greek yogurt for vegan mayonnaise or a thick, unsweetened plant-based yogurt, and skip the cotija/feta topping.
• Extra-veggie version: Stir in additional finely chopped veggies like shredded carrots, diced zucchini, or sliced celery for more crunch and color.

Storage & Make-Ahead

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, enjoy within 24–48 hours. The pasta will continue to absorb the dressing as it sits, so before serving leftovers, loosen the salad with a splash of reserved dressing, a drizzle of olive oil, or an extra squeeze of lime juice.

You can make the dressing up to 2 days in advance and keep it chilled in a sealed jar. Cook and cool the pasta a few hours ahead, toss it with a little olive oil to prevent sticking, then assemble the salad up to a day before serving. Add delicate garnishes like avocado, extra cilantro, and cheese right before serving for the freshest presentation.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including black beans and a light sprinkle of cheese): about 390 calories, 11 g protein, 54 g carbohydrates, 14 g fat, 3 g saturated fat, 6 g fiber, 4 g sugar, and 530 mg sodium. Actual values will vary based on brands used, added cheese, and any variations.