Pasta:

8 oz fusilli pasta

Purified water

Heavily salted water for boiling the pasta

Dressing:

¼ cup extra virgin olive oil

4 limes, juiced

8 oz Greek yogurt

1 clove fresh garlic, minced

⅛ tsp roasted cumin powder (optional)

⅛ tsp peppercorn

1 pinch salt

Pasta Ingredients:

1 can canned black beans, drained

1 can canned sweet corn, drained

1 cup cherry tomatoes, halved

1 cup wild arugula

1 bunch fresh cilantro, chopped

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Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add the fusilli pasta and cook according to package instructions (usually 8-10 minutes). Drain and set aside to cool.
Make the Dressing: In a small bowl or jar, whisk together the olive oil, lime juice, Greek yogurt, minced garlic, cumin powder (if using), peppercorn, and salt until smooth. Taste and adjust seasoning as needed.
Combine the Salad: In a large mixing bowl, combine the cooked pasta, black beans, sweet corn, halved cherry tomatoes, arugula, and chopped cilantro.
Add the Dressing: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Serve and Enjoy: Serve immediately, or chill for 30 minutes to let the flavors meld. Garnish with extra cilantro, if desired.

Make Ahead: This pasta salad is even better after chilling for a few hours, allowing the flavors to develop.

Substitutions: You can use any pasta shape you prefer. Use sour cream or a dairy-free yogurt for alternatives to Greek yogurt.

Spicy Option: Add chopped jalapeños or cayenne pepper to the salad or dressing for a spicy kick.