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This cilantro lime pasta salad has become my summer entertaining secret weapon, combining bright, zesty flavors with hearty pasta for a dish that disappears at every gathering. The creamy cilantro lime dressing brings everything together with the perfect balance of tanginess and herb-forward freshness.
I first made this for a neighborhood potluck when I needed something that could sit out safely in the heat. Three people asked for the recipe before the evening was over, and now it's requested at every summer function.
Ingredients
- Bow tie pasta: creates the perfect base with plenty of nooks to hold the creamy dressing
- Fresh corn kernels: add sweet pops of flavor and summery texture
- Cherry tomatoes: provide juicy bursts of acidity that balance the richness
- Red onion: delivers that essential aromatic bite without overpowering
- Fresh cilantro: brings the signature herb flavor that makes this dish memorable
- Avocado: contributes creamy richness and makes the salad more substantial
- Cotija cheese: offers a salty contrast that elevates all the other flavors
- Greek yogurt: creates a protein-rich dressing base with tangy depth
- Fresh lime juice: provides the essential citrus backbone for the dressing
- Garlic: adds aromatic depth that permeates the entire dish
Step-by-Step Instructions
- Prepare the dressing:
- Blend Greek yogurt, lime juice, cilantro, garlic, salt and cayenne in a food processor until completely smooth. The dressing should have a vibrant green color and pourable consistency. Take a small taste to check the balance of flavors before storing it in the refrigerator while you prepare the other ingredients.
- Cook and cool the pasta:
- Boil the pasta in heavily salted water until just al dente, being careful not to overcook. Immediately drain and rinse under cold water to stop the cooking process. Allow the pasta to drain thoroughly as excess water will dilute your dressing.
- Prepare the vegetables:
- Slice cherry tomatoes in half, finely dice red onion, and prepare corn kernels by your preferred method. If using fresh corn, a quick two-minute boil keeps it sweet and crisp. For the cilantro, focus on fine chopping to distribute the flavor evenly throughout the salad.
- Assemble the pasta salad:
- Combine cooled pasta, prepared vegetables, and chopped cilantro in a large bowl. Pour about three-quarters of the dressing over the ingredients and gently toss until everything is evenly coated. Reserve some dressing for serving or refreshing leftovers.
- Finish and serve:
- Just before serving, fold in diced avocado very gently to prevent mashing. Sprinkle with crumbled cotija cheese for a final flavor boost. The contrast between the cool salad and the salty cheese creates a wonderful textural experience.
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You Must Know
- Perfect make-ahead option for meal prep or parties
- Highly customizable with whatever vegetables you have on hand
- Excellent protein source when made with Greek yogurt dressing
- Creates minimal kitchen heat during hot summer months
The cilantro is truly the star ingredient here. I grow it in my garden specifically for this recipe. My daughter used to despise cilantro but now requests this pasta salad regularly. It completely changed her mind about the herb.
Storing Leftovers
This pasta salad will keep in the refrigerator for up to three days in an airtight container. The pasta tends to absorb the dressing while refrigerated, so I always make extra dressing to refresh the salad before serving leftovers. For best results, add fresh avocado just before serving rather than storing it mixed in, as it can brown and lose its texture. If bringing to a potluck, consider assembling on site or transport the components separately for maximum freshness.
Easy Modifications
Transform this flexible recipe to suit any dietary needs or preferences. For a protein boost, add grilled chicken, shrimp, or black beans. Make it vegan by substituting the Greek yogurt with dairy-free yogurt or blended silken tofu and omitting the cotija cheese. For a gluten-free version, simply swap in your favorite gluten-free pasta. The dressing can be adjusted to taste preferences by adding a small amount of honey for sweetness or increasing the cayenne for more heat.
Entertaining With This Dish
This pasta salad shines as the centerpiece of a Mexican-inspired buffet. Serve alongside grilled proteins, fresh guacamole, and warm tortillas for a complete spread. For a cohesive gathering, carry the cilantro-lime theme through to beverages by offering a pitcher of cilantro-lime water or margaritas. The bright colors make for a beautiful presentation on any table, especially when served in a wide, shallow bowl that showcases all the ingredients.
Common Queries
- → Can I make this pasta salad ahead of time?
Yes! You can prepare all components 1-2 days ahead, but store the dressing separately and add avocado just before serving. For best results, toss with additional dressing when ready to serve, as pasta absorbs the dressing while sitting.
- → What can I substitute for Greek yogurt in the dressing?
Sour cream makes an excellent substitute with similar tanginess. For a dairy-free version, use plain coconut yogurt or silken tofu blended with a splash of apple cider vinegar for acidity.
- → How long does this pasta salad keep in the refrigerator?
The pasta salad keeps well for 3-4 days refrigerated in an airtight container. For best taste and texture, reserve some dressing and add fresh avocado when serving leftovers.
- → Is there a gluten-free option for this dish?
Absolutely! Simply substitute your favorite gluten-free pasta. Rice, corn, or chickpea pasta varieties work well while maintaining the dish's texture and flavor profile.
- → What can I add to make this a complete meal?
Turn this into a hearty main dish by adding grilled chicken, shrimp, or black beans for protein. For vegetarians, add roasted chickpeas or cubed seasoned tofu.
- → How can I adjust the spice level?
For milder flavor, omit the cayenne entirely. To increase heat, add more cayenne, include a diced jalapeño in the salad, or blend a small serrano pepper into the dressing.