Cilantro Lime Pasta Salad (Print-Friendly Format)
Fresh cilantro, lime, avocado, and veggies tossed with pasta in a creamy dressing for a bright, summery main or side.
# Required Ingredients:
→ Pasta Salad
01 -
450 g bow tie pasta, cooked and cooled
02 -
225 g corn kernels (approximately 2 ears, cooked and removed from cob)
03 -
225 g cherry tomatoes, halved
04 -
1/2 small red onion, chopped or thinly sliced
05 -
2 tablespoons fresh cilantro, finely chopped
06 -
1–2 ripe avocados, diced
07 -
Cotija cheese, crumbled (optional)
→ Creamy Cilantro Lime Dressing
08 -
120 ml plain Greek yogurt
09 -
60 ml fresh lime juice
10 -
15 g fresh cilantro, roughly chopped (leaves and stems)
11 -
2 garlic cloves
12 -
1/2 teaspoon fine sea salt
13 -
1/8 teaspoon cayenne pepper
# How to Make It:
01 -
Combine Greek yogurt, lime juice, cilantro, garlic cloves, sea salt, and cayenne pepper in a food processor. Blend until the mixture is smooth and emulsified. Cover and refrigerate until ready to use.
02 -
Place the cooled pasta, corn kernels, cherry tomatoes, red onion, and chopped cilantro in a large mixing bowl. Pour the desired amount of dressing over the salad, then toss gently to evenly coat all components.
03 -
Divide the pasta salad among serving bowls. Top each portion with diced avocado and a sprinkling of cotija cheese, if using. Serve immediately while fresh.
# Additional Information:
01 -
Adjust the lime juice in the dressing for preferred tartness: begin with 2–3 tablespoons and season with additional salt to taste.
02 -
Add a touch of honey or maple syrup to the dressing for a sweeter profile.
03 -
For best flavor and texture, prepare extra dressing to toss with leftovers just before serving, as pasta absorbs dressing during storage.