corn and tomato pasta salad with cilantro vinaigrette
Recipe type: Main
Cuisine: Vegan
  • For cilantro vinaigrette:
  • 1 cup fresh cilantro leaves
  • 1 clove garlic, minced
  • ½ cup extra virgin olive oil
  • ¼ cup lime juice
  • ¼ cup orange juice
  • sea salt and pepper to taste
  • 12 oz. pasta of your choice (I used gluten free pasta)
  • 1 pint cherry tomatoes, halved
  • 2 cups chickpeas
  • 2 cups corn (fresh, frozen or canned)
  • 4 cups arugula
  1. To make cilantro vinaigrette:
  2. Add cilantro, garlic, olive oil, lime juice and orange juice to a food processor. Pulse until well combined. Season with salt and pepper. Set aside.
  3. Meanwhile, cook pasta according to instructions. Toss with olive oil and let cool.
  4. Once pasta is cooled, add tomatoes, chickpeas, corn and arugula. Drizzle with cilantro vinaigrette, toss to coat and enjoy!
Recipe by BeginWithin Nutrition at
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