Bring a large pot of water to a boil over high heat. Once boiling, add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a strainer and rinse with cold water to stop the cooking process and cool it down.
While the pasta cooks, prepare the dressing: in a mixing bowl, whisk together freshly squeezed lime juice, olive oil, minced garlic, salt, and black pepper until well combined. The mixture should be slightly emulsified and fragrant.
Chop the cilantro leaves and add them to the dressing. Dice the cherry tomatoes and finely chop the red onion, then gently fold both into the bowl with the cilantro and dressing. Mix until ingredients are evenly coated and vibrant in color.
In a large mixing bowl, combine the cooled pasta with the cilantro-lime dressing and vegetable mixture. Toss gently with tongs or a large spoon until the pasta is evenly coated and the ingredients are thoroughly mixed. Taste and adjust seasoning if needed.
Transfer the pasta salad to a serving dish or store it in an airtight container. Refrigerate for at least 15 minutes before serving to allow flavors to meld and the dish to chill. Serve cold or at room temperature.
