Do Share Recipe

I absolutely love making this Cilantro Lime Pasta Salad Recipe whenever I need a fresh, flavorful, and colorful dish. After trying it the first time, I couldn’t believe how easy it was to whip up yet so packed with taste. The creamy cilantro lime dressing really sets it apart from typical pasta salads, giving it a tangy and zesty flavor.

Every bite is bright, refreshing, and perfect for summer gatherings or quick weekday lunches, especially when paired with lighter mains like Asian Chicken Crunch Salad for a balanced meal. I’m excited to share this recipe with you, step by step, so you can enjoy it too!

Ingredients for Cilantro Lime Pasta Salad

Here’s what you’ll need to make this vibrant pasta salad. I’ve included some tips on why each ingredient works best:

8 ounces bow tie pasta (farfalle) – short pasta works best to hold the dressing. Rotini or penne are great alternatives.
1 cup fresh corn kernels – fresh corn adds a natural sweetness; canned or frozen works if fresh isn’t available.
1 cup cherry or grape tomatoes, halved – these are juicy and flavorful, perfect for adding a pop of color.
½ cup finely chopped red onion – red onion is slightly sweet and milder than yellow or white onions.
1 cup chopped cilantro (leaves and stems) – using both ensures maximum flavor in the salad and dressing.
1 ripe avocado, diced – creamy avocado adds healthy fats and richness.
½ cup plain Greek yogurt (0% fat preferred) – forms the base of the creamy cilantro lime dressing.
Juice of 2 limes – adds brightness and thins the dressing to the perfect consistency.
2 garlic cloves – fresh garlic enhances the flavor of the dressing.
½ teaspoon salt – balances flavors.
⅛ teaspoon cayenne pepper – optional, for a subtle kick.

Note: Several servings.

Variations

You can tweak this recipe to suit different tastes or dietary needs:

Dairy-free: Substitute Greek yogurt with unsweetened coconut yogurt or cashew cream.
Extra protein: Add grilled chicken, shrimp, or black beans for a heartier salad, making it filling enough to serve alongside comforting dishes like Chicken Parmesan Casserole during family meals.
Flavor boost: Grill the corn before adding it for a smoky flavor.
Cheese option: Sprinkle cotija or feta cheese for a tangy twist.
Vegan: Use dairy-free yogurt and skip the cheese.

Cooking Time

Here’s a breakdown of the time you’ll need:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Large pot – to cook the pasta.
Colander – to drain and cool the pasta.
Food processor or blender – to make the creamy cilantro lime dressing.
Large mixing bowl – to toss all ingredients together.
Knife and cutting board – for chopping veggies and avocado.

How to Make Cilantro Lime Pasta Salad

Step 1: Make the Dressing

I like to start with the dressing because it allows the flavors to blend while I prep the rest. Combine Greek yogurt, lime juice, garlic, cilantro, salt, and cayenne in a food processor. Blend until smooth, then refrigerate until ready to use.

Step 2: Cook the Pasta

Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down. Add the pasta to a large mixing bowl once it’s fully cooled.

Step 3: Prep the Veggies

While the pasta cools, prepare the fresh ingredients. Slice the cherry tomatoes, chop the red onion, and cut the corn kernels off the cob. Chop cilantro finely for extra flavor.

Step 4: Toss Everything Together

Add all the prepared vegetables to the pasta bowl. Pour your desired amount of cilantro lime dressing over the salad. Gently toss to coat everything evenly without mashing the avocado.

Step 5: Serve and Garnish

Top individual servings with diced avocado and a sprinkle of cotija cheese if you like. Serve immediately for the best freshness and vibrant flavor.

Additional Tips for Making This Recipe Better

From my experience making this salad several times, here are a few tips:

I always dice avocado last to prevent browning.
I double the dressing if making a full box of pasta so there’s enough coating for leftovers.
I lightly salt the pasta while cooking to add more flavor.
For extra crunch, I sometimes add chopped bell peppers or cucumbers.
I chill the salad for 30 minutes before serving to let the flavors meld beautifully.

How to Serve Cilantro Lime Pasta Salad

This salad is as versatile as it is tasty. I love serving it:

In a colorful serving bowl garnished with fresh cilantro sprigs and lime wedges.
Alongside grilled meats or tacos for a full summer meal.
In mason jars for a portable, picnic-friendly lunch.
With a sprinkle of cotija or feta cheese for extra visual appeal and flavor.

Nutritional Information

Here’s a quick glance at the nutritional profile for one serving:

Calories: ~220
Protein: 8g
Carbohydrates: 28g
Fat: 9g

This makes it a light yet satisfying dish full of fresh veggies and healthy fats.

Make Ahead and Storage

Storing

Store leftover pasta salad in an airtight container in the fridge. I usually remove the avocado pieces first to prevent browning. The salad stays fresh for 2–3 days.

Freezing

I don’t recommend freezing this salad. The fresh vegetables and avocado don’t hold up well after thawing.

Reheating

This salad is best served cold, so no reheating is needed. Just toss gently before serving to redistribute the dressing.

Why You’ll Love This Recipe

Here’s why this Cilantro Lime Pasta Salad has become a staple in my kitchen:

Light and healthy: Packed with fresh veggies, protein-rich Greek yogurt, and healthy fats.
Unique flavor: Not your typical pasta salad; tangy, creamy, and zesty in every bite.
Quick and easy: Ready in under 30 minutes, perfect for busy days or last-minute gatherings.
Versatile: Works as a side dish, main course, or party potluck favorite.
Customizable: Adjust ingredients and toppings to suit your taste or dietary preferences.

This Cilantro Lime Pasta Salad is my go-to summer dish. Every time I make it, I get compliments and requests for the recipe. Its bright flavors, creamy dressing, and fresh ingredients make it irresistible. I hope you enjoy making and sharing it as much as I do!

Ben Carraoli