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Cilantro Lime Pasta Salad Recipe

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4.3 from 15 reviews

This refreshing Cilantro Lime Pasta Salad is a vibrant and creamy dish perfect for warm-weather gatherings or a quick, flavorful meal. Featuring bow tie pasta tossed with sweet corn, juicy cherry tomatoes, red onion, and fresh cilantro, all coated in a zesty lime crema dressing made from Greek yogurt, lime juice, and garlic. Topped with creamy diced avocado and optional crumbly Cotija cheese, this salad blends fresh, tangy, and savory flavors with a delightful texture contrast.

Ingredients

Pasta Salad

  • 16 oz. bow tie pasta, cooked and cooled (or your favorite pasta)
  • 1½ cups corn kernels (about 2 ears of corn)
  • 1½ cups cherry tomatoes, halved
  • ½ of a small red onion, chopped or thinly sliced
  • 2 Tbsp cilantro, finely chopped
  • 1–2 avocados, diced
  • Cotija cheese, crumbled (optional)

Dressing

  • ½ cup plain Greek yogurt
  • ¼ cup fresh lime juice
  • ¼ cup cilantro, roughly chopped (leaves & stems are ok)
  • 2 garlic cloves
  • ½ tsp salt
  • ⅛ tsp cayenne pepper

Instructions

  1. Make the dressing. Add the Greek yogurt, fresh lime juice, roughly chopped cilantro, garlic cloves, salt, and cayenne pepper to a food processor. Blend the ingredients until the dressing is smooth and creamy. Cover and refrigerate the dressing until ready to use, allowing the flavors to meld.
  2. Toss the pasta salad. In a large bowl, combine the cooled cooked bow tie pasta, corn kernels, halved cherry tomatoes, chopped or thinly sliced red onion, and finely chopped cilantro. Pour the desired amount of the prepared dressing over the salad ingredients. Toss thoroughly to ensure everything is evenly coated in the tangy, creamy dressing.
  3. Serve. Portion the tossed pasta salad onto plates or bowls. Top each serving with diced avocado and, if desired, sprinkle crumbled Cotija cheese over the top for added richness and texture. Serve the salad immediately to enjoy the fresh flavors at their best.

Notes

  • You can substitute bow tie pasta with penne, rotini, or farfalle depending on preference.
  • If fresh corn is not available, frozen corn kernels can be used—simply thaw and drain before adding.
  • Adjust the amount of cayenne pepper to taste for more or less heat in the dressing.
  • The dressing can be made a day ahead and stored in the refrigerator for up to 2 days for convenience.
  • For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit Cotija cheese.

Find it online: https://bitezly.com/cilantro-lime-pasta-salad-recipe/