Introduction

This Cilantro Lime Pasta Salad is a fresh and vibrant dish perfect for warm days or potlucks. Combining zesty lime, fragrant cilantro, and colorful veggies, it offers a delightful balance of flavors and textures that everyone will enjoy.

Cilantro Lime Pasta Salad Recipe - Recipe Image

Ingredients

1 pound pasta (farfalle recommended)
1 can (15.25 ounces) sweet corn, drained
½ cup cilantro, chopped
2 red peppers, diced
½ red onion, finely diced
8 ounces Monterey Jack cheese, cut into ½ inch cubes
2 avocados, diced (optional)
2 cups cilantro (for dressing)
½ cup olive oil
¼ cup lime juice
1 garlic clove
1 tablespoon honey
½ teaspoon salt

Instructions

Step 1: Cook the pasta according to the package directions. Once cooked, drain and rinse under cold water to cool completely, then drain well.
Step 2: Prepare the dressing by blending 2 cups cilantro, olive oil, lime juice, garlic, honey, and salt until smooth. You can use a blender, hand blender, or food processor. Set aside.
Step 3: In a large bowl, combine the cooled pasta, drained corn, ½ cup chopped cilantro, diced red peppers, diced red onion, and cubed Monterey Jack cheese.
Step 4: Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
Step 5: If serving immediately, fold in the diced avocado carefully to avoid mashing. If chilling, wait to add avocado until just before serving.
Step 6: Serve at once or chill the salad for up to 3 hours before adding avocado and serving.

Tips & Variations

For extra crunch, add toasted pepitas or sliced almonds.
Swap Monterey Jack with feta or queso fresco for a different flavor profile.
If you prefer a spicier kick, include finely chopped jalapeño in the salad or dressing.
Use gluten-free pasta if you want a gluten-free version.
Add avocado just before serving to keep it fresh and prevent browning.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. To maintain the best texture and flavor, omit the avocado during storage and add it fresh when serving. If chilled, the flavors will meld nicely, so give it a good stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, you can prepare the salad and dressing up to 3 hours in advance. Keep avocado separate and add it just before serving to prevent browning.

What kind of pasta works best?

Medium shapes like farfalle, rotini, or penne are ideal since they hold dressing well and mix easily with the ingredients.

Cilantro Lime Pasta Salad Recipe

Print Recipe

★★★★★

4.9 from 93 reviews

This vibrant Cilantro Lime Pasta Salad combines al dente farfalle pasta with fresh sweet corn, crisp red pepper, tangy red onion, creamy Monterey Jack cheese, and optional ripe avocado. Tossed in a zesty cilantro lime dressing with a hint of honey and garlic, this salad offers a refreshing, bright flavor ideal for summer meals or potlucks. Served chilled or immediately, it’s a colorful, flavorful dish perfect as a side or light main.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: 6–8 servings 1x
Category: Salad
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta Salad

1 pound farfalle pasta
1 (15.25 ounce) can sweet corn, drained
½ cup cilantro, chopped
2 red peppers, diced
½ red onion, finely diced
8 ounces Monterey Jack cheese, cut into ½ inch cubes
2 avocados, diced (optional – see note)

Dressing

2 cups cilantro
½ cup olive oil
¼ cup lime juice
1 garlic clove
1 tablespoon honey
½ teaspoon salt

Instructions

Cook Pasta: Cook the pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly, then drain well again.
Make Dressing: In a blender, combine 2 cups cilantro, olive oil, lime juice, garlic, honey, and salt. Blend until smooth and well combined. Alternatively, a hand blender or food processor can be used to make the dressing. Set the dressing aside.
Combine Salad Ingredients: In a large bowl, combine the cooled pasta, drained sweet corn, ½ cup chopped cilantro, diced red peppers, finely diced red onion, and cubed Monterey Jack cheese.
Toss with Dressing: Pour the prepared cilantro lime dressing over the pasta mixture and toss gently to evenly coat all ingredients with the dressing.
Add Avocado (Optional): If serving immediately, add the diced avocado and gently stir into the pasta salad to avoid mashing the avocado. For chilled servings, wait to add avocado right before serving to prevent browning.
Serve or Chill: Serve the salad immediately or chill it in the refrigerator for up to 3 hours. If chilling, add avocado just before serving.

Notes

Avocado is optional and should be added right before serving, especially if chilling the salad, to prevent browning.
Using fresh lime juice gives the dressing a bright, tangy flavor – bottled lime juice is acceptable but fresh is preferred.
You can substitute farfalle with other short pasta shapes like rotini or penne.
This salad is best served within 3 hours if refrigerated to maintain freshness and texture.
To make it vegan, omit the Monterey Jack cheese or substitute with a plant-based cheese alternative.

Keywords: cilantro lime pasta salad, summer pasta salad, pasta salad with corn and cheese, easy pasta salad, vegetarian pasta salad