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Cilantro Lime Pasta Salad Recipe
Ben Carraoli

Cilantro Lime Pasta Salad Recipe

I absolutely love making this Cilantro Lime Pasta Salad 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top individual servings with diced avocado and a sprinkle of cotija cheese if you like. Serve immediately for the best freshness and vibrant flavor.

Notes

  • 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.