1. Can I make Cilantro Lime Pasta Salad ahead of time?

Yes! You can prepare most components in advance. Cook and cool the pasta, grill or boil the corn, chop the vegetables, and make the dressing up to two days before serving. For the best texture, add avocado and cheese right before serving and toss with a little extra dressing to refresh the salad.

2. How do I keep the avocado from browning in the salad?

To keep avocado fresh and green, add it right before serving. If you need to store leftovers, you can squeeze a little lime juice over the avocado or remove it before refrigerating. Add new diced avocado when ready to serve again for the best flavor and presentation.

3. Can I make this recipe dairy-free or vegan?

Absolutely! Substitute the Greek yogurt in the dressing with a plant-based alternative like almond, soy, or cashew yogurt. Skip or replace the cotija cheese with a vegan crumble or nutritional yeast for a similar salty flavor. The rest of the ingredients are naturally dairy-free and vegan-friendly.

Cilantro Lime Pasta Salad - recipe maestro

Name: Cilantro Lime Pasta Salad
Prep time: 20 min
Cook time: 13 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 16 oz bow tie pasta (cooked and cooled); 1½ cups corn kernels (about 2 ears of corn, cooked); 1½ cups cherry tomatoes (halved); ½ small red onion (chopped or thinly sliced); 2 tbsp fresh cilantro (finely chopped); 1–2 avocados (diced); ¼ cup cotija cheese (crumbled, optional); ½ cup plain Greek yogurt; ¼ cup fresh lime juice (about 2 limes); ¼ cup cilantro (roughly chopped, leaves and stems); 2 garlic cloves; ½ tsp salt; ⅛ tsp cayenne pepper

Description

This Cilantro Lime Pasta Salad is a refreshing and creamy summer dish packed with zesty lime flavor, fresh vegetables, and a tangy Greek yogurt dressing. Perfect for picnics, potlucks, or quick lunches, this recipe combines bow tie pasta, corn, cherry tomatoes, avocado, and cilantro for a vibrant, healthy meal that’s light yet satisfying.

Ingredients

Scale

16 oz bow tie pasta (cooked and cooled)
1½ cups corn kernels (about 2 ears of corn, cooked)
1½ cups cherry tomatoes (halved)
½ small red onion (chopped or thinly sliced)
2 tbsp fresh cilantro (finely chopped)
1–2 avocados (diced)
¼ cup cotija cheese (crumbled, optional)
½ cup plain Greek yogurt
¼ cup fresh lime juice (about 2 limes)
¼ cup cilantro (roughly chopped, leaves and stems)
2 garlic cloves
½ tsp salt
⅛ tsp cayenne pepper

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Instructions

In a food processor, combine Greek yogurt, lime juice, cilantro, garlic, salt, and cayenne pepper. Blend until smooth and creamy. Chill in the refrigerator.
Cook the pasta according to package directions until al dente. Drain and let cool completely.
Cook corn by boiling for 1½–2 minutes or grilling for extra flavor. Cut the kernels from the cob once cooled.
In a large bowl, combine cooled pasta, corn, tomatoes, red onion, and chopped cilantro.
Pour the cilantro lime dressing over the pasta mixture and toss well until fully coated.
Fold in diced avocado just before serving to keep it fresh and creamy.
Top with crumbled cotija cheese, if desired, and serve immediately.

Notes

Grill corn for a smoky, charred flavor that enhances the dish.
Double the dressing recipe to keep extra for leftovers.
Use gluten-free pasta for a gluten-free option.
For vegan diets, replace Greek yogurt with plant-based yogurt and omit cheese.
Add grilled chicken or shrimp for a protein boost.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Main Course, Side Dish
Method: Blending, Boiling, Mixing
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 3g
Sodium: 230mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 9g
Cholesterol: 5mg