Introduction

This cilantro lime pasta salad is a vibrant and refreshing dish that’s perfect for warm days or potluck gatherings. Packed with fresh vegetables, creamy dressing, and a zesty lime kick, it’s both colorful and delicious.

The image shows a white bowl filled with a colorful pasta salad made of three main layers: the first layer is light green bowtie pasta coated in a creamy sauce, the second layer consists of halved red cherry tomatoes and small yellow corn kernels scattered throughout, and the top layer is sprinkled with white crumbled cheese and finely chopped green herbs, giving it a fresh look. The bowl sits on a dark wooden board with fresh green herbs and lime halves placed nearby, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb bowtie pasta
1 (341-ml) can corn, drained and rinsed
1 red bell pepper, diced small
½ cup halved cherry tomatoes
½ red onion, diced small
¼ cup crumbled feta cheese
¼ cup loosely packed cilantro, finely chopped
½ cup loosely packed cilantro
¼ cup lime juice (about 3-4 limes)
Zest of 1 lime
1 ripe avocado
3 tablespoons mayonnaise
3 tablespoons Greek yogurt
2-3 tablespoons water
2 cloves garlic
½ teaspoon salt
⅛ teaspoon black pepper

Instructions

Step 1: Cook the pasta according to package directions in salted water. Drain, rinse with cold water to cool, and set aside.
Step 2: While the pasta cooks, combine the lime juice, lime zest, avocado, mayonnaise, Greek yogurt, garlic, salt, black pepper, ½ cup cilantro, and 2 tablespoons water in a blender. Blend until smooth, adding the remaining water as needed to reach a pourable consistency.
Step 3: In a large bowl, combine the cooled pasta, corn, red bell pepper, cherry tomatoes, red onion, crumbled feta, and ¼ cup chopped cilantro.
Step 4: Pour the cilantro lime dressing over the pasta mixture and toss gently to coat evenly.
Step 5: Cover the salad and chill for a few hours before serving to let the flavors meld for best results.

Tips & Variations

Substitute Greek yogurt with sour cream for a richer dressing.
For added protein, mix in grilled chicken or black beans.
Use fresh corn instead of canned for a sweeter taste when in season.
Garnish with extra cilantro or a sprinkle of chili flakes for a spicy twist.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The avocado-based dressing may darken slightly over time; stir well before serving. Best served chilled. If the salad thickens after refrigeration, you can stir in a little water or lime juice to loosen it up.

How to Serve

A large wooden bowl filled with a colorful pasta salad with about five layers visible: the bottom layer is bowtie pasta coated in a creamy white sauce with green herbs, the next layers include bright yellow corn kernels, chunky green avocado cubes, and halved red cherry tomatoes scattered throughout. There are also small pieces of purple onion and finely chopped green herbs sprinkled on top. A wooden spoon rests inside the bowl, partly buried in the salad, all placed on a white marbled surface with a light cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, this salad benefits from a few hours in the fridge as it allows the flavors to meld. Prepare it up to a day ahead and keep covered in the refrigerator.

Can I use other types of pasta?

Absolutely! While bowtie pasta works well, you can substitute with rotini, penne, or any pasta shape you prefer.

Cilantro Lime Pasta Salad Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

A refreshing and vibrant Cilantro Lime Pasta Salad featuring bowtie pasta mixed with crisp vegetables and a creamy cilantro lime dressing, perfect for summer gatherings or a light lunch.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6–8 servings 1x
Category: Salad
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta and Vegetables

1 lb bowtie pasta
1 (341-ml) can corn, drained and rinsed
1 red bell pepper, diced small
½ cup halved cherry tomatoes
½ red onion, diced small
¼ cup crumbled feta cheese
¼ cup loosely packed cilantro, finely chopped

Dressing

½ cup loosely packed cilantro
¼ cup lime juice (about 3–4 limes)
Zest of 1 lime
1 ripe avocado
3 Tbsp mayonnaise
3 Tbsp Greek yogurt
2–3 Tbsp water
2 cloves garlic
½ tsp salt
⅛ tsp black pepper

Instructions

Cook the pasta: Cook the bowtie pasta according to the package directions in salted boiling water until al dente. Drain the pasta and rinse under cold water to cool it down and stop the cooking process. Set aside.
Make the dressing: While the pasta is cooking, combine the cilantro, lime juice, lime zest, ripe avocado, mayonnaise, Greek yogurt, garlic, salt, and black pepper in a blender. Blend until smooth; add 2 to 3 tablespoons of water as needed to thin the dressing enough to pour easily.
Combine salad ingredients: In a large bowl, mix the cooked and cooled pasta with the drained corn, diced red bell pepper, cherry tomatoes, red onion, crumbled feta, and finely chopped cilantro.
Toss with dressing: Pour the cilantro lime dressing over the pasta salad and toss gently to combine all ingredients evenly.
Chill before serving: For the best flavor, cover the pasta salad and chill it in the refrigerator for a few hours before serving to allow the flavors to meld.

Notes

For a gluten-free version, substitute gluten-free pasta.
The dressing can be prepared a day ahead and stored in the refrigerator.
Adjust the amount of lime juice to taste for more tanginess if desired.
Make sure to rinse the cooked pasta with cold water to cool quickly and prevent it from sticking.
This salad is best served chilled and can be stored in the refrigerator for up to 2 days.

Keywords: cilantro lime pasta salad, pasta salad, summer salad, avocado dressing, bowtie pasta, cilantro dressing