Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a boil. Add the bowtie pasta and cook for 1 minute past the package's al dente time.
- Drain the pasta and immediately plunge it into a bowl of ice water for 30 seconds to stop the cooking and lock in the bowtie shape. Drain again thoroughly.
- In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until the honey dissolves and the dressing emulsifies.
- Transfer the cooled pasta to a large mixing bowl. Add the red onion, drizzle with about three-quarters of the dressing, and toss to coat.
- Add the hand-torn mint and chopped cilantro and toss gently — you want the herbs to stay leafy, not bruised. Cover and chill for at least 30 minutes.
- Just before serving, stir in the diced cucumber and the remaining dressing. Taste and adjust with extra lime, honey, or salt as needed.
Nutrition
Notes
Net carbs: 32g per serving (35g total carbs minus 3g fibre).
Vegan substitution: Use maple syrup or agave instead of honey — same proportions, equally bright.
Protein boost: Stir in ½ cup of chickpeas, 3 oz of grilled shrimp, or 4 oz of grilled chicken per serving for a fuller main.
Storage: Refrigerator up to 4 days in an airtight container. The mint will darken slightly after day 2 but the flavour stays intact. Do not freeze.
Reviving leftovers: Stir in a squeeze of fresh lime and a small handful of fresh mint right before eating to wake up day-3 leftovers.
