Cilantro Lime Pasta Salad Recipe
Introduction
This Cilantro Lime Pasta Salad is a bright and refreshing dish perfect for warm days or potlucks. It combines fresh vegetables, creamy avocado, and a zesty lime dressing for a flavorful and satisfying meal.
Ingredients
- 16 oz. bow tie pasta, cooked and cooled (or your favorite pasta)
- 1½ cups corn kernels (about 2 ears of corn)*
- 1½ cups cherry tomatoes, halved
- ½ of a small red onion, chopped or thinly sliced
- 2 Tbsp cilantro, finely chopped
- 1–2 avocados, diced
- Cotija cheese, crumbled (optional)
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, roughly chopped (leaves & stems are ok)
- 2 garlic cloves
- ½ tsp salt
- ⅛ tsp cayenne
Instructions
- Step 1: Make the dressing by adding Greek yogurt, fresh lime juice, roughly chopped cilantro, garlic cloves, salt, and cayenne to a food processor. Blend until smooth. Cover and refrigerate until ready to use.
- Step 2: In a large bowl, combine the cooled pasta, corn kernels, cherry tomatoes, red onion, and finely chopped cilantro. Pour your desired amount of dressing over the mixture and toss well to coat everything evenly.
- Step 3: Serve the salad topped with diced avocado and a sprinkle of crumbled cotija cheese, if using. Enjoy immediately for best freshness.
Tips & Variations
- For extra flavor, grill the corn before cutting the kernels off for a smoky touch.
- Add black beans or cooked shrimp for added protein and heartiness.
- Swap out the bow tie pasta for rotini or penne to hold the dressing better.
- If you prefer a dairy-free version, substitute Greek yogurt with a plant-based yogurt or avocado for creaminess.
Storage
Store the pasta salad separately from the avocado if possible to prevent browning. Keep the salad in an airtight container in the refrigerator for up to 3 days. When ready to serve, add fresh avocado and toss lightly. Reheat is not recommended as the salad is best enjoyed cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the pasta, dressing, and vegetable mix a day in advance. Keep the avocado separate until just before serving to keep it fresh.
What if I don’t have cotija cheese?
Feta cheese is a great substitute that offers a similar crumbly texture and salty flavor. You can also omit it if you prefer a dairy-free option.
PrintCilantro Lime Pasta Salad Recipe
This refreshing Cilantro Lime Pasta Salad combines bow tie pasta with sweet corn, juicy cherry tomatoes, and a zesty cilantro lime dressing. Creamy avocados and optional crumbled Cotija cheese add richness, while Greek yogurt ensures a tangy, healthy twist. Perfect as a light lunch or vibrant side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Pasta Salad
- 16 oz. bow tie pasta, cooked and cooled (or your favorite pasta)
- 1½ cups corn kernels (about 2 ears of corn)*
- 1½ cups cherry tomatoes, halved
- ½ of a small red onion, chopped or thinly sliced
- 2 Tbsp cilantro, finely chopped
- 1–2 avocados, diced
- Cotija cheese, crumbled (optional)
Dressing
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, roughly chopped (leaves & stems are ok)
- 2 garlic cloves
- ½ tsp salt
- ⅛ tsp cayenne
Instructions
- Make the dressing. Add plain Greek yogurt, fresh lime juice, roughly chopped cilantro (including leaves and stems), garlic cloves, salt, and cayenne to a food processor. Blend until the mixture is smooth. Cover and refrigerate the dressing until ready to use to let flavors meld.
- Toss the pasta salad. In a large bowl, combine the cooled bow tie pasta, corn kernels, halved cherry tomatoes, chopped or thinly sliced red onion, and finely chopped cilantro. Pour your desired amount of the prepared cilantro lime dressing over the ingredients. Toss thoroughly to coat all components evenly with the dressing.
- Serve. Portion out the salad onto plates or bowls. Top each serving with diced avocado and a sprinkle of crumbled Cotija cheese, if using. Serve immediately to enjoy the fresh flavors and creamy textures.
Notes
- Cook pasta according to package instructions, rinse with cold water, and drain well to cool before mixing.
- You can substitute frozen corn, thawed and drained, if fresh corn is unavailable.
- Adjust cayenne pepper to taste for desired spiciness level.
- For a dairy-free version, omit Greek yogurt and Cotija cheese, or substitute with plant-based alternatives.
- The salad is best served fresh but can be stored in the refrigerator for up to 1 day; add avocado just before serving to prevent browning.
Keywords: Cilantro Lime Pasta Salad, pasta salad, cilantro dressing, summer salad, avocado, Greek yogurt, fresh corn, easy salad recipe
