Recipes and Cooking Cilantro-Lime Pasta Salad 4.0 (121) 8 Reviews Impress at your next picnic or potluck party with this healthy pasta salad recipe. Fresh cilantro leaves and lime juice perk up this Southwest pasta salad that includes an expected combination of mangoes and avocados. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 10, 2012 Print Share Share Tweet Pin Email Prep Time: 25 mins Grill Time: 6 mins Total Time: 31 mins Servings: 5 Yield: 2 cups each Jump to Nutrition Facts Ingredients 4 ounce dried whole wheat rotini pasta ¼ cup lime juice ¼ cup fresh cilantro leaves 2 tablespoon olive oil 1 tablespoon sugar ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon ground cumin ¼ teaspoon cayenne pepper Nonstick cooking spray 1 pound skinless, boneless chicken breast halves ½ teaspoon salt ¼ teaspoon ground black pepper 1 ½ cup grape tomatoes, halved 1 cup finely chopped red onion (1 large) 1 medium mango, seeded, peeled, and cut into 1/2-inch pieces 1 medium avocado, seeded, peeled, and cut into 1/2-inch pieces ¾ cup chopped yellow sweet pepper (1 medium) ¾ cup chopped red sweet pepper (1 medium) 1 fresh jalapeño chile pepper, seeded and finely chopped* Lime wedges (optional) Directions Cook pasta according to package directions; drain. Meanwhile, for dressing, in a blender combine lime juice, cilantro, oil, sugar, 1/2 teaspoon salt, garlic powder, cumin, and cayenne pepper. Cover and blend about 30 seconds or until well mixed. Set aside. Lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Sprinkle chicken with 1/2 teaspoon salt and black pepper. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170°F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces. In a large bowl combine pasta, chicken, tomatoes, red onion, mango, avocado, sweet peppers, and jalapeño pepper. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges. *Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. Print Nutrition Facts (per serving) 357 Calories 13g Fat 37g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 357 % Daily Value * Total Fat 13g 17% Saturated Fat 2g 10% Cholesterol 58mg 19% Sodium 580mg 25% Total Carbohydrate 37g 13% Total Sugars 14g Protein 24g Vitamin C 90.9mg 455% Calcium 30.3mg 2% Iron 2.3mg 13% Potassium 846mg 18% Folate, total 125mcg Vitamin B-12 0.2mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.