Cilantro Lime Pasta Salad Recipe
This vibrant Cilantro Lime Pasta Salad combines tender bow tie pasta with fresh corn, cherry tomatoes, and red onion, all tossed in a zesty and creamy cilantro lime dressing made with Greek yogurt. Topped with creamy avocado and optional crumbled cotija cheese, it’s a refreshing and easy-to-make dish perfect for summer picnics, potlucks, or a light meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad 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)
Dressing Ingredients
- 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 pepper
Instructions
- Make the dressing: Add the Greek yogurt, fresh lime juice, roughly chopped cilantro, garlic cloves, salt, and cayenne pepper to a food processor. Blend everything until the dressing is smooth and creamy. Cover and refrigerate the dressing until ready to use to let the flavors meld.
- Toss the pasta salad: In a large bowl, combine the cooled bow tie pasta, corn kernels, halved cherry tomatoes, chopped or sliced red onion, and finely chopped cilantro. Pour your desired amount of the prepared dressing over the salad ingredients. Toss gently but thoroughly until every bite is evenly coated with the dressing.
- Serve: Plate the tossed pasta salad and top each serving with diced avocado and a generous sprinkle of crumbled cotija cheese, if using. Serve immediately to enjoy the fresh and vibrant flavors at their best.
Notes
- If fresh corn is not in season, frozen corn can be used and thawed before adding.
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt and omit the cotija cheese or use a vegan cheese alternative.
- The salad is best served fresh but can be stored covered in the refrigerator for up to 1 day; avocado topping is best added just before serving to prevent browning.
- Adjust the amount of cayenne pepper according to your heat preference.
- Bow tie pasta works well here, but feel free to substitute with other short pasta shapes like rotini or penne.
Find it online: https://dishcooks.com/cilantro-lime-pasta-salad-recipe/
