Bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, following package instructions, about 8-10 minutes. Drain and set aside.
Use a fine grater or zester to remove the zest from both limes, revealing bright green shreds. Slice one lime in half and juice it into a small bowl, removing seeds.
In a large mixing bowl, combine the lime juice, lime zest, olive oil, and mayonnaise. Whisk until smooth and emulsified, creating a tangy dressing.
8 oz pasta (penne or fusilli)
Add the cooked pasta to the dressing while still warm and toss gently to coat the pasta evenly. The heat helps the flavors meld and the zest to infuse.
8 oz pasta (penne or fusilli)
Chop the fresh cilantro roughly and sprinkle over the pasta. Season with salt and pepper to taste, then toss again to distribute the herbs evenly.
8 oz pasta (penne or fusilli)
Transfer the pasta salad to a serving dish, garnish with additional cilantro if desired, and serve immediately or chilled for 30 minutes for extra flavor integration.
