Cilantro Chile Lime Pasta Salad

Pasta salad is quick, easy, and perfect for Sabbath day lunch! Whipped up in advance and refrigerated overnight, pasta salad is a go to for many households. The Cilantro Chile Lime Pasta Salad recipe offers a flavor spin on a familiar favorite, for those bored with the Zesty Italian flow.

This pasta salad is made using the Cilantro Chile Lime Vinaigrette, along with a symphony of veggies, and even co-stars beans. Balanced with creamy and sharp Northern Kingdom cheeses, this pasta salad is far from typical.

Add protein and enjoy as a complete meal. You can also enjoy on top of a bed of romaine (pictured). This salad is perfect for Sabbath lunch as well!


  • 2 cups Orzo pasta (dry)

  • 1 cup frozen corn

  • 1 cup black beans, drained and rinsed

  • 6-7 small sweet peppers (I like red and orange for color contrast)

  • 2-3 cups cherry tomatoes, cut in half or quarters

  • 1/2 yellow onion, diced

  • 2 avocado, diced small

  • 1/4 red onion, diced extremely small into almost a mince

  • 2 cups JuJu’s Cilantro Chile Lime Vinaigrette

  • 1/2 teaspoon ground cumin

  • 2 tablespoons Badia Sazon Complete

  • 2 tablespoons garlic powder, separated

  • 6 oz Cotija cheese

  • Queso Fresco cheese, for topping

  • Diced jalapeno with white onion and cilantro, for topping

  • 2 tablespoons cilantro, chopped fine

  • Salt to taste

  • Extra Cilantro Chile Lime Vinaigrette for topping.


  • Boil orzo rice until tender, drain, and set aside.
  • Prepare red onion, tomatoes, avocado, and add to a bowl. Refrigerate until needed.
  • Heat a skillet over medium-high heat and add a tablespoon of oil or use cooking spray.
  • Add chopped yellow onion and peppers, and cook for 2 minutes.
  • Add corn and beans, and season with 2 tablespoons of Badia Sazon Complete, 1 tablespoon garlic powder, and salt to taste (1/2 teaspoon or so).
  • Once veggies are tender, remove from heat and pour into bowl with orzo noodles.
  • Add prepared veggies (the ones in the fridge) to the mixture and gently combine, being cautious not to break up avocado pieces too much. If you aren’t sure you can be gentle enough, leave avocado out until the end, and then incorporate after most of your stirring is complete.
  • Add 2 cups of the Cilantro Chile Lime Vinaigrette, 1/2 teaspoon cumin, 6 ounces of Cotija cheese, 2 tablespoons cilantro, 3 tablespoons Badia Sazon, and stir to coat all ingredients completely. Adjust salt and other seasonings to your desired liking if necessary.
  • Refrigerate overnight if possible, but for at least 2 hours for flavors to develop. Enjoy!

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