Cilantro Lime Pasta Salad Recipe
This Cilantro Lime Pasta Salad is the ultimate summer side dish—bright, creamy, and bursting with fresh flavor. I’ve tested dozens of versions to perfect the balance between tangy lime and rich avocado, and this one always wins rave reviews at potlucks. The secret is a creamy cilantro-lime dressing that coats every bite, making it a standout alongside grilled meats or on its own as a light lunch.
PrintCilantro Lime Pasta Salad
Ingredients
Scale
- 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
- Make the dressing. Add your dressing ingredients to a food processor and blend until smooth. Then cover and keep it stored in the refrigerator.
- Toss the pasta salad. Add the cooled pasta, corn kernels, tomatoes, onion and cilantro to a large bowl and pour your desired amount of dressing over the top. Toss the salad until it's fully coated.
- Serve. Top each individual portion with avocado and cotija cheese (if using) and serve immediately.
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