Cilantro Lime Pasta Salad Bowl

This cilantro lime pasta salad is the ultimate bright and refreshing dish for any summer gathering, combining fresh vegetables, creamy avocado, and a zesty yogurt dressing. It comes together so quickly you can have it on your table in less than half an hour, and it always disappears first at picnics and potlucks.

I first whipped this up on a sunny Saturday before friends came over for a barbecue, and there was not a single bite left by the end of the night. The tangy dressing with lime and cilantro just screams summer.

Ingredients

• Bow tie pasta or your favorite short pasta: Cook it until al dente and cool completely for the perfect texture
• Fresh corn kernels: Sweet juicy corn adds a pop of color and texture Try to use fresh corn when in season for maximum sweetness
• Cherry tomatoes: Halved for a fresh juicy burst I always pick the ripest tomatoes for extra flavor
• Red onion: Chopped or thinly sliced Adds sharpness and crunch Soak slices in cold water to mellow if you wish
• Cilantro: Finely chopped and fresh The key to the salad’s bright herby flavor Always select bunches with perky green leaves
• Avocados: Diced Creamy and rich Choose ripe avocados that yield slightly to gentle pressure
• Cotija cheese (optional): Crumbled on top for a salty creamy finish Look for it in the cheese section or swap with feta if needed
• Plain Greek yogurt: Creamy base for dressing Use whole milk yogurt for best flavor
• Fresh lime juice: Gives the signature tart and tangy punch Always squeeze from fresh limes
• Cilantro (for dressing): Roughly chopped Stems and leaves both add flavor
• Garlic cloves: Freshly peeled for best aroma and taste
• Salt: Brings all the flavors together Use fine sea salt
• Cayenne: Adds a subtle kick Adjust to taste Or leave out for a milder version

Step-by-Step Instructions

Make the Dressing:

Add Greek yogurt fresh lime juice cilantro garlic salt and cayenne to a food processor. Blend until mixture is smooth and creamy. Scrape down the sides as needed to ensure everything is incorporated. Once done refrigerate the dressing to let flavors meld

Prepare the Pasta and Veggies:

Cook pasta according to package instructions until al dente. Drain well and rinse under cold water to stop the cooking process. Let pasta cool completely for best texture. Cut corn kernels off the cob and quickly boil if preferred for about two minutes then cool. Slice tomatoes chop onion and finely chop cilantro

Toss the Salad:

Place cooled pasta corn tomatoes onion and cilantro into a large mixing bowl. Pour your desired amount of dressing over and toss until every piece is evenly coated

Finish and Serve:

Gently fold in diced avocado and sprinkle with cotija cheese if using. Serve immediately or chill for an hour so flavors develop further Before serving give it a gentle toss to freshen up

Save

I love how the cilantro and lime wake up all the flavors in this salad The first time I used Greek yogurt for the dressing my family could not believe how creamy but light it tasted This dish makes every picnic feel like a summer celebration

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. It is best to store avocado and extra dressing separately so the salad stays vibrant and fresh. If the pasta absorbs too much dressing just toss with a little reserved yogurt dressing before serving.

Ingredient Substitutions

Swap bow tie pasta with rotini or penne for a fun change. If you do not eat dairy use plain unsweetened non dairy yogurt. For extra crunch add diced cucumber or bell pepper to the salad. Crumbled feta works in place of cotija if you prefer or leave out cheese entirely for a vegan option.

Serving Suggestions

Serve chilled or at cool room temperature as a main dish for lunch or a side for grilled meats like chicken or steak. I love pairing this salad with fresh tortilla chips or as a filling in lettuce wraps for a lighter meal. Garnish with extra cilantro leaves and a squeeze of lime right before serving.

Cultural and Historical Context

This salad is a modern twist inspired by classic Mexican flavors especially the combination of lime cilantro and creamy cheese. The creamy yogurt dressing draws from Tex Mex influence while keeping things lighter than traditional mayonnaise based salads. Fresh corn tomatoes and avocado feel just like summer street market finds.

Frequently Asked Questions About Recipes

→ Can I use a different type of pasta?

Yes, any short pasta shape works well, such as rotini, penne, or fusilli. Choose your favorite for the best texture and appearance.

→ Is there a substitute for Greek yogurt in the dressing?

Plain regular yogurt or a dairy-free alternative both work nicely to keep the dressing creamy and smooth.

→ How do I keep the avocado from browning?

Add avocado just before serving and toss gently with lime juice to help maintain its fresh color.

→ Can I make this dish ahead of time?

Yes, assemble the pasta and veggies in advance, but add the dressing and avocado right before serving for the best flavor and texture.

→ What other toppings work well for this salad?

Try adding grilled chicken, black beans, or extra herbs for more protein and flavor variety.

→ How should leftovers be stored?

Keep refrigerated in an airtight container. Add a bit of extra dressing before serving leftovers as the pasta may absorb it over time.