If you’re looking for a dish that’s bursting with sunshine flavor, look no further than this Cilantro Lime Pasta Salad. It’s a zesty, refreshing twist on a classic pasta salad, packed with vibrant veggies, a creamy Greek yogurt dressing, and plenty of fresh herbs. Whether you’re gathering for a picnic, looking for a satisfying lunch, or planning your next potluck contribution, this recipe brings together the perfect balance of tang, crunch, and velvety smoothness—all in one bowl. Trust me, your taste buds are in for a treat!
Ingredients You’ll Need
This Cilantro Lime Pasta Salad comes together with just a handful of fresh, simple ingredients, but each one plays a starring role. From adding a pop of color to bringing brightness and flavor, these ingredients are thoughtfully chosen for the best taste and texture.
- Pasta: Use bow tie or penne for that perfect chewy bite and ability to soak up all the dressing’s goodness.
- Corn Kernels: Fresh, frozen, or canned give a sweet, bright burst; grilling them first adds smoky depth if you’re feeling fancy.
- Cherry Tomatoes: Their juicy sweetness and vibrant color truly make the salad pop.
- Red Onion: For a crisp, peppery crunch and a beautiful hint of purple—soak in water for a milder flavor if desired.
- Avocado: Optional, but highly recommended for creamy, dreamy texture that makes every bite luxurious.
- Fresh Cilantro: The star herb—don’t skip it! Its citrusy, zippy personality is key to the salad’s unique flavor.
- Plain Greek Yogurt: Creates a velvety, protein-packed dressing that’s tangy with just the right touch of creaminess.
- Fresh Lime Juice: Brings the zing! Use freshly squeezed for the best possible flavor punch.
- Garlic: Adds aromatic depth and a subtle kick to the dressing—don’t be shy.
- Kosher Salt: Seasoning that ties all the bright, bold flavors together.
- Cayenne Pepper: Just a pinch gives the salad a gentle, irresistible heat.
How to Make Cilantro Lime Pasta Salad
Step 1: Cook the Pasta
Start by cooking your chosen short pasta according to package directions until it’s al dente—you want it just tender enough to hold its shape and soak up all the wonderful flavors to come. Once done, drain it well, rinse under cold water to stop the cooking and remove excess starch, and set it aside. This step sets the perfect foundation for our vibrant Cilantro Lime Pasta Salad.
Step 2: Prepare the Creamy Cilantro Lime Dressing
While your pasta cools, pull out your blender or food processor. Toss in the Greek yogurt, fresh lime juice, chopped cilantro, minced garlic, kosher salt, and a touch of cayenne pepper. Blitz until the mixture is creamy and smooth, with all the herbs finely chopped and the flavors well blended. Taste and adjust salt or lime as needed for that bright, tangy kick.
Step 3: Combine the Salad Ingredients
In a large mixing bowl, add your cooled pasta, sweet corn kernels, juicy cherry tomato halves, crisp diced red onion, and, if you’re treating yourself, diced avocado. This step is where the salad bursts to life with color and texture—just look at all those gorgeous hues!
Step 4: Toss Everything with Dressing
Gently pour your vibrant cilantro lime dressing over the pasta and veggies. Using a large spoon or spatula, toss everything to ensure every piece is thoroughly coated with that creamy, tangy goodness. Be gentle here, especially if you added avocado, to keep the ingredients looking their best.
Step 5: Chill and Serve
For the flavor to really sing, transfer your finished Cilantro Lime Pasta Salad to the fridge and let it chill for about 30 minutes. This quick rest allows the dressing to infuse every bite and the salad to get deliciously cool—making it even more refreshing when you serve.
How to Serve Cilantro Lime Pasta Salad
Garnishes
Sprinkle extra chopped fresh cilantro over the top just before serving for a burst of color and even more herbaceous aroma. A crumble of cotija cheese, a few grinds of black pepper, or extra lime wedges on the side are lovely finishing touches that look beautiful and add extra layers of flavor.
Side Dishes
Cilantro Lime Pasta Salad pairs wonderfully with grilled meats, fish tacos, or a platter of spiced black beans if you’re keeping things vegetarian. It’s equally at home as part of a summer BBQ buffet, next to chips and salsa, or even as a lunchbox main with some fresh fruit.
Creative Ways to Present
For a crowd, pile the salad high in a large white bowl for maximum color pop. Want to get a bit fancier? Serve individual portions in mason jars or in lettuce cups for a cute handheld twist. If you’re feeling playful, skewer cubes of the salad onto toothpicks for a party appetizer!
Make Ahead and Storage
Storing Leftovers
Leftover Cilantro Lime Pasta Salad stores beautifully in an airtight container in the fridge for up to three days. If you’ve added avocado, just know it may brown a little, but a squeeze of extra lime juice helps slow that process. The flavors only get better as they meld.
Freezing
While you technically can freeze pasta salad, I don’t recommend it for Cilantro Lime Pasta Salad. The fresh herbs and vegetables lose their crispness and become watery once thawed, and the creamy dressing can separate. For best results, enjoy fresh or refrigerated.
Reheating
There’s no need to reheat this pasta salad—it’s meant to be served cold! If you like, let it sit at room temperature for 10 minutes before serving to take off the chill, and give it a gentle toss. If the salad seems dry, stir in a spoonful of Greek yogurt or an extra splash of lime juice to revive the texture.
FAQs
Can I make Cilantro Lime Pasta Salad vegan?
Absolutely! Swap out the Greek yogurt for your favorite unsweetened dairy-free yogurt or even a vegan mayonnaise for a plant-based version that’s just as creamy and flavorful.
What’s the best pasta shape to use?
Short pasta shapes like bow tie, penne, or rotini work best since they hold the dressing well and match the size of the other ingredients, ensuring every bite is the perfect blend of flavors and textures.
How do I keep the avocado from browning?
If you’re prepping the salad ahead, toss the diced avocado with lime juice before adding it to the mix, or simply add the avocado right before serving to keep it at its freshest green.
Can I add extra protein?
Definitely! Turn this Cilantro Lime Pasta Salad into a heartier main by adding grilled chicken, black beans, or even shredded rotisserie chicken—just toss them in with the pasta for a well-rounded meal.
Is it spicy with the cayenne pepper?
The cayenne lends just a gentle warmth, not overpowering at all. If you love heat, feel free to add a bit more—otherwise, you can skip or reduce for a milder salad that everyone can enjoy.
Final Thoughts
Bright, bold, and impossibly fresh, this Cilantro Lime Pasta Salad was made to be shared and savored. Give it a try next time you’re craving a pop of flavor or need a crowd-pleaser that never disappoints—your next gathering (or solo lunch!) just got a whole lot tastier.
Print
Cilantro Lime Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
This refreshing Cilantro Lime Pasta Salad is a vibrant and flavorful dish that’s perfect for summer gatherings or as a light meal. The zesty lime dressing paired with fresh vegetables and herbs creates a satisfying and colorful pasta salad that everyone will love.
Ingredients
Pasta Salad:
- 8 oz short pasta such as bow tie or penne
- 1 1/2 cups corn kernels (fresh, frozen, or canned and drained)
- 1 1/2 cups cherry tomatoes halved
- 1/2 small red onion diced
- 1 avocado diced (optional)
- 1/3 cup chopped fresh cilantro
Lime Dressing:
- 1/3 cup plain Greek yogurt
- 1/4 cup fresh lime juice
- 2 garlic cloves minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside.
- Prepare Dressing: In a blender or food processor, combine Greek yogurt, lime juice, cilantro, garlic, salt, and cayenne pepper; blend until smooth.
- Assemble Salad: In a large mixing bowl, add the cooled pasta, corn, tomatoes, red onion, and avocado if using. Pour dressing over salad and toss until evenly coated.
- Chill: Chill for 30 minutes before serving for best flavor.
Notes
- Add cotija cheese, black beans, or grilled chicken for extra protein.
- To mellow the onion flavor, soak diced onion in cold water for 10 minutes before adding.
- For meal prep, store dressing separately and add avocado just before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 346
- Sugar: 7 g
- Sodium: 213 mg
- Fat: 2.6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.6 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 4.1 g
- Protein: 13.2 g
- Cholesterol: 2 mg
