A refreshing and vibrant pasta salad with cilantro, lime, and a tangy dressing, perfect for summer gatherings or as a side dish.

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Cook the pasta according to package instructions. Drain and set aside to cool.
In a large bowl, combine the cooked pasta, cilantro, red bell pepper, red onion, corn, black beans, and feta cheese.
In a small bowl, whisk together the lime juice, lime zest, olive oil, salt, and pepper.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
If desired, gently fold in the diced avocado just before serving.
Refrigerate for at least 30 minutes before serving to let the flavors meld together.

Feel free to add grilled chicken or shrimp for a more substantial meal.
For a spicier kick, add some chopped jalapeño to the salad.
If you prefer a vegan version, omit the feta cheese or substitute with a dairy-free alternative.