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Cilantro Lime Pasta Salad

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A vibrant and zesty pasta salad featuring cilantro, lime, corn, cherry tomatoes, and avocado, dressed in a creamy Greek yogurt dressing. Perfect for a refreshing side or light main dish.

Ingredients

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)

For the 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

Instructions

  1. Cook the bow tie pasta according to the package instructions. Once done, drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
  2. In a blender or food processor, combine the Greek yogurt, lime juice, cilantro, garlic, salt, and cayenne pepper. Blend until smooth and creamy. Taste and adjust seasoning as needed, adding more lime juice or salt for extra tang.
  3. In a large bowl, combine the cooled pasta, corn kernels, cherry tomatoes, red onion, and cilantro. Gently toss to combine.
  4. Dice the avocado and carefully fold it into the pasta salad, ensuring it doesn’t get mashed.
  5. Pour the cilantro lime dressing over the salad and toss gently to coat all the ingredients evenly.
  6. If desired, sprinkle crumbled Cotija cheese over the top for extra flavor and garnish with additional cilantro.
  7. Serve the salad immediately or chill in the refrigerator for 30 minutes before serving to let the flavors meld together.

Notes

Storage: This salad can be stored in an airtight container in the fridge for up to 2 days. The avocado may brown over time, so it’s best enjoyed sooner rather than later.

If you don’t have fresh corn, canned or frozen corn works as a substitute. Just be sure to drain and rinse the canned corn or cook the frozen corn and cool it before using.

If you don’t have Cotija cheese, you can substitute with feta, queso fresco, or Parmesan.

To prevent the avocado from browning, toss it in lime juice before adding it to the salad.

This salad is naturally gluten-free if you use gluten-free pasta.

For a spicier version, add diced jalapeños to the salad or increase the amount of cayenne pepper in the dressing.

If you prefer a dairy-free version, use a dairy-free yogurt in place of Greek yogurt and omit the Cotija cheese.

Nutrition

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