Cilantro Lime Pasta Salad
A vibrant pasta salad tossed with fresh cilantro, tangy lime juice, crunchy vegetables, and a creamy (or vinaigrette-style) dressing. It’s herby, light, and full of flavor — with options to add beans, cheese, or grilled protein for a heartier meal.
Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6
Ingredients
For the Salad:
8 oz (225g) short pasta (like rotini, fusilli, or penne)
1 cup corn kernels (fresh, canned, or grilled)
1 cup cherry tomatoes, halved
1/2 cup bell pepper, chopped
1/4 cup red onion, finely diced
1/4 cup black beans or chickpeas
1/4 cup crumbled feta or cotija cheese
1/2 cup fresh cilantro, chopped
For the Cilantro Lime Dressing:
1/3 cup Greek yogurt, sour cream, or mayo
2 tbsp olive oil
Juice of 2 limes
Zest of 1 lime
1 clove garlic, minced
1/2 tsp cumin
Salt & pepper to taste
Optional: 1–2 tsp honey or maple syrup to balance acidity
Optional: pinch of chili flakes for heat
Vinaigrette Option:
1/4 cup olive oil
Juice of 2 limes
1 tbsp white wine vinegar or apple cider vinegar
1 clove garlic, minced
Salt, pepper, and 1/2 tsp cumin
1 tsp Dijon mustard
Instructions
Cook Pasta
Cook pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
Prep Dressing
In a small bowl or jar, whisk together all dressing ingredients until smooth. Adjust lime, salt, and sweetness to taste.
Assemble Salad
In a large bowl, combine cooked pasta, corn, tomatoes, bell pepper, onion, beans (if using), and half of the chopped cilantro.
Toss & Chill
Pour dressing over the salad and toss to coat evenly. Chill for at least 15 minutes to let flavors meld.
Finish & Serve
Before serving, sprinkle with remaining cilantro, cheese (if using), and extra lime zest or juice.
Notes & Tips
Make it ahead: Great for meal prep — just reserve some dressing to freshen it up before serving.
Make it a meal: Add grilled chicken, shrimp, or avocado slices.
Add crunch: Top with roasted pepitas or crushed tortilla chips before serving.
Storage: Keeps well in the fridge for up to 3 days.
Frequently Asked Questions
Q: Can I use gluten-free pasta?
A: Yes, just make sure to rinse it well and toss with olive oil to prevent sticking.
Q: Can I make this vegan?
A: Absolutely! Use the vinaigrette version and skip cheese or use plant-based feta.
Q: What pairs well with this salad?
A: Grilled kebabs, tacos, roasted veggies, or a chilled cucumber yogurt soup.
Nutritional Information
Calories: 290
Protein: 8g
Carbs: 34g
Fat: 14g
Fiber: 4g
Sodium: ~220mg