Why You’ll Love This Recipe
This pasta salad is anything but boring. The cilantro lime dressing adds a fresh and citrusy kick that sets it apart from traditional mayo-based salads. It’s quick to make, perfect for meal prep, and incredibly versatile—you can serve it cold, add protein to make it a main dish, or keep it plant-based. It’s a crowd-pleaser that feels both indulgent and wholesome.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pasta salad:
- Short pasta (rotini, penne, or bowtie)
- Corn (fresh, canned, or grilled)
- Black beans, drained and rinsed
- Cherry tomatoes, halved
- Red bell pepper, diced
- Red onion, finely chopped
- Avocado, diced
- Fresh cilantro, chopped
For the cilantro lime dressing:
- Greek yogurt or sour cream
- Mayonnaise (optional, for added creaminess)
- Fresh lime juice
- Lime zest
- Garlic, minced
- Olive oil
- Honey or maple syrup
- Salt and black pepper
- Fresh cilantro, finely chopped
Directions
- Cook the pasta:
Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside. - Make the dressing:
In a bowl or blender, whisk or blend together Greek yogurt, lime juice, zest, garlic, olive oil, honey, salt, pepper, and chopped cilantro until smooth and creamy. Adjust seasoning to taste. - Assemble the salad:
In a large bowl, combine the cooked pasta, corn, black beans, cherry tomatoes, bell pepper, onion, and avocado. - Add dressing and toss:
Pour the cilantro lime dressing over the pasta salad and toss gently until everything is evenly coated. - Chill and serve:
Refrigerate for at least 20–30 minutes before serving to let the flavors meld. Garnish with extra cilantro or lime wedges if desired.
Servings and timing
This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes (plus optional chilling time)
Variations
- Add grilled chicken, shrimp, or tofu for a protein boost.
- Use cotija or feta cheese for a tangy, salty bite.
- Swap black beans for chickpeas or edamame.
- Make it spicy with jalapeños or a pinch of cayenne in the dressing.
- Use dairy-free yogurt or avocado for a vegan version.
- Add arugula or spinach for extra greens and texture.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days.
Stir before serving, and refresh with a splash of lime juice or olive oil if needed.
Not recommended for freezing due to the creamy dressing and fresh vegetables.
FAQs
Can I make this ahead of time?
Yes, this salad tastes even better after chilling. Just wait to add the avocado until right before serving.
Is it best served cold or warm?
It’s best served cold or at room temperature.
Can I use bottled lime juice?
Fresh lime juice gives the best flavor, but bottled can work in a pinch.
What’s the best pasta shape for this salad?
Short pasta like rotini, bowtie, or penne holds the dressing and mixes well with the veggies.
Is this salad gluten-free?
Use gluten-free pasta to make the entire dish gluten-free.
Can I double the recipe?
Absolutely—just scale all ingredients evenly for larger gatherings.
How do I keep the avocado from browning?
Add it right before serving, or toss it with a bit of lime juice to slow oxidation.
Can I make the dressing in advance?
Yes, it can be made up to 3 days ahead and stored in the fridge.
What can I use instead of Greek yogurt?
Sour cream, mayo, or a dairy-free yogurt all work well.
Can I add cheese?
Yes, shredded cheddar, feta, or cotija are all delicious additions.
Conclusion
Cilantro Lime Pasta Salad is a refreshing, bold, and colorful dish that’s perfect for any occasion. With crisp veggies, creamy dressing, and zesty lime flavor, it’s a guaranteed hit whether served as a side dish or a light main. Simple to prepare and easy to customize, this salad is one you’ll come back to all year round.
PrintCilantro Lime Pasta Salad
Cilantro Lime Pasta Salad is a zesty, refreshing pasta dish tossed in a creamy cilantro lime dressing, loaded with black beans, corn, tomatoes, and avocado. It’s a vibrant and satisfying salad perfect for potlucks, BBQs, or light meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 12 oz short pasta (rotini, penne, or bowtie)
- 1 cup corn (fresh, canned, or grilled)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp mayonnaise (optional)
- 3 tbsp fresh lime juice
- 1 tsp lime zest
- 1 clove garlic, minced
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- Salt and black pepper, to taste
- 2 tbsp fresh cilantro, finely chopped (for dressing)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a bowl or blender, combine Greek yogurt, mayonnaise (if using), lime juice, lime zest, garlic, olive oil, honey, salt, pepper, and chopped cilantro. Blend or whisk until smooth and creamy. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooked pasta, corn, black beans, cherry tomatoes, red bell pepper, red onion, and avocado.
- Pour the cilantro lime dressing over the pasta and vegetables. Gently toss to combine and coat evenly.
- Refrigerate for 20–30 minutes to allow the flavors to meld.
- Garnish with additional cilantro or lime wedges, if desired, and serve cold.
Notes
- Add protein like grilled chicken, shrimp, or tofu to make it a main dish.
- Use cotija or feta cheese for extra flavor.
- Swap black beans for chickpeas or edamame.
- Add jalapeños or cayenne for extra heat.
- Use dairy-free yogurt for a vegan version.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 5mg
