Cilantro-Lime Pasta Salad

Cilantro-Lime Pasta Salad
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  1. 4 ounces dried whole wheat rotini pasta
  2. 1/4 cup lime juice
  3. 1/4 cup fresh cilantro leaves
  4. 2 tablespoons olive oil
  5. 1 tablespoon sugar
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon garlic powder
  8. 1/2 teaspoon ground cumin
  9. 1/4 teaspoon cayenne pepper
  10. Nonstick cooking spray
  11. 1 pound skinless, boneless chicken breast halves
  12. 1/2 teaspoon salt
  13. 1/4 teaspoon ground black pepper
  14. 1 1/2 cups grape tomatoes, halved
  15. 1 cup finely chopped red onion (1 large)
  16. 1 medium mango, seeded, peeled, and cut into 1/2-inch pieces
  17. 1 medium avocado, seeded, peeled, and cut into 1/2-inch pieces
  18. 3/4 cup chopped yellow sweet pepper (1 medium)
  19. 3/4 cup chopped red sweet pepper (1 medium)
  20. 1 fresh jalapeno chile pepper, seeded and finely chopped*
  21. Lime wedges (optional)
  1. Cook pasta according to package directions; drain.
  2. 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.
  3. 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 degrees 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.
  4. In a large bowl combine pasta, chicken, tomatoes, red onion, mango, avocado, sweet peppers, and jalapeno pepper. Pour dressing over pasta mixture; toss gently to coat. If desired, serve with lime wedges.