I remember the first time I tossed cilantro and lime into a bowl of cooled pasta: the kitchen filled with that bright citrus scent and the chopping board was flecked with little green bits that smelled like sunshine. This cilantro lime pasta salad is the kind of recipe I make when I want something that tastes fresh, keeps well in the fridge, and travels easily to picnics or potlucks. It’s vivid — the green of the cilantro, the pop of cherry tomatoes, golden kernels of corn, and creamy chunks of avocado — and it eats light but leaves you satisfied.
It’s a salad that’s forgiving — the creamy cilantro lime dressing can be made with Greek yogurt or swapped for a vegan base, the pasta can be gluten-free, and you can add protein if you want a full meal. I tested this version multiple times, tweaking the acid and salt until the dressing tasted bright but balanced. Below I’ll walk you through the ingredients, the how-to, what to watch for while you cook, and lots of variations so you can make it your own.
Ingredients You’ll Need
- Bow tie (farfalle) pasta – holds dressing in its nooks and keeps the salad from getting mushy; swap for gluten-free or legume pasta for more protein.
- Fresh cilantro – the star herb: bright, citrusy, and fragrant; use more if you love it or substitute parsley if cilantro isn’t your thing.
- Lime juice – provides the acid that wakes up all the other flavors; bottled lime won’t be as bright, so fresh is ideal.
- Greek yogurt – makes the dressing creamy without being heavy; for a vegan swap try plain unsweetened plant yogurt or blended silken tofu.
- Garlic – gives savory depth; roast a clove first if you want a milder, sweeter garlic flavor.
- Sweet corn – adds crisp kernels and sweetness; use grilled fresh corn for smokiness or frozen corn that’s been thawed for convenience.
- Cherry tomatoes – juicy bursts of acidity and color; if they’re watery, drain some of the seeds first to avoid watering down the salad.
- Red onion – provides a sharp, crunchy counterpoint; soak sliced onion in cold water for 10 minutes to mellow the bite.
- Avocado – adds creamy richness and a silky mouthfeel; add right before serving to avoid browning.
- Cotija cheese (optional) – salty, crumbly finish for non-vegan eaters; nutritional yeast is a great vegan alternative.
- Salt & cayenne – salt balances the lime and brightens flavors; a pinch of cayenne adds a gentle heat that lifts the dressing.
Step-by-Step Instructions
Below is the stepwise approach I use every time I make this salad. I include little notes from the times I burned garlic, under-salted the dressing, and fixed clumping pasta — so you don’t have to learn the hard way.
- Cook the pasta.Bring a large pot of salted water to a rolling boil and cook the pasta until al dente — usually about 10–12 minutes for bow tie, but check your package. I taste a piece: it should have a slight bite in the center. Drain and rinse under cold water to stop cooking; this also cools it so the dressing clings instead of cooking into the pasta. If the pasta starts to stick, a quick drizzle of olive oil and a gentle toss will separate the pieces.
- Prepare the dressing.Combine Greek yogurt, fresh lime juice, a big handful of cilantro (leaves and some tender stems are fine), garlic, salt, and a pinch of cayenne in a blender or food processor. Pulse until smooth. The dressing will be thick at first but once it rests for a few minutes the flavors meld and it thins slightly. If it’s too thick to coat the pasta, add a teaspoon of water or olive oil at a time until it’s the consistency you like. If it tastes flat, add a pinch of salt — acid alone won’t fix flatness.
- Prep the vegetables.Halve the cherry tomatoes, slice or chop the red onion, cut the corn off the cob (or thaw frozen corn), and finely chop a bit more cilantro. If you’re worried about raw onion overpowering the salad, soak the slices in cold water for 5–10 minutes and drain.
- Toss everything together.In a large bowl, combine the cooled pasta, corn, tomatoes, onion, and chopped cilantro. Pour in some of the dressing and toss until everything is evenly coated. I usually start with half the dressing — you can always add more. The trick is to stop when the pasta is glossy but not swimming.
- Finish and serve.Top portions with diced avocado and a sprinkle of cotija (or nutritional yeast for vegan) right before serving. If you’re plating for later, reserve the avocado and any extra dressing separately.
Notes and troubleshooting:
- If your dressing separates after refrigeration, whisk it briskly or shake it in a jar to re-emulsify.
- If the salad tastes flat: add a little more lime juice and a final pinch of salt. Acid + salt = brightness.
- If the tomatoes make the salad watery: deseed the tomatoes before halving or use firmer grape tomatoes.
Nutritional Benefits of the Salad
This pasta salad isn’t just delicious — it’s also thoughtfully balanced. Cilantro is rich in vitamins A and K and contains antioxidants; lime juice adds vitamin C and helps with iron absorption from plant foods. The vegetables add fiber, vitamins, and texture: corn brings carotenoids and a touch of natural sweetness, tomatoes give lycopene and acidity, and red onion brings flavonoids that can support heart health.
Pasta is a sensible source of carbohydrates to fuel activity. Choosing whole-grain or legume-based pasta raises the fiber and protein content and helps sustain fullness. Greek yogurt in the dressing adds protein and calcium, while avocado contributes heart-healthy monounsaturated fats that create a satisfying mouthfeel. All together, this salad can be part of a balanced meal when paired with a lean protein or a side salad.
Meal Prep and Storage Tips
I make this salad ahead of time a lot — it’s one of my go-to lunches for the week. Here’s how to keep it tasting fresh:
- Store the dressing separately in an airtight jar for up to 4 days; dress the pasta just before serving for best texture.
- Keep avocado diced and tossed with a splash of lime if you must prep it early, but ideally add avocado just before eating to avoid browning.
- Pack salad in meal-prep containers with a small dressing container on the side. If the salad sits for a couple of days the pasta will absorb some dressing — add a splash of lime or a spoonful of yogurt to loosen it up when reheating.
For a great meal prep option, try adding cilantro lime chicken quesadillas to your lunch box!
Leftover shelf life: stored in an airtight container in the fridge, this salad will stay fresh for about 3 to 4 days. After that the textures start to decline — tomatoes soften and pasta can get gummy. If you’ve added delicate ingredients like avocado or soft cheeses, consume within 1–2 days for best quality.
Vegan and Vegetarian Variations
I often switch this up depending on what’s in the fridge. The base pasta and dressing play well with many proteins and mix-ins:
- Vegan protein: add canned chickpeas or roasted edamame for a boost of plant protein and texture. Toss them in the dressing so they soak up flavor.
- Vegetarian: crumbled cotija or feta adds salty, tangy notes. I’ll sometimes fold in cubes of halloumi that I’ve quickly pan-fried until golden for a heartier version.
- Greens: stir in some baby spinach or arugula just before serving for extra vitamins and a peppery bite.
- Make it grainier: swap half the pasta for cooked farro or barley to create a pasta-grain hybrid that’s satisfying and hearty.
Optional vegan cheese: nutritional yeast sprinkled on top gives that savory, nutty finish without dairy.
Alternative Dressing Ideas
Switching the dressing is an easy way to reinvent the salad. Here are a few options I’ve used when I wanted to change the mood:
- Avocado-lime dressing – blend ripe avocado with lime, a little water, cilantro, and salt for an ultra-creamy, dairy-free dressing that doubles down on richness.
- Tahini-cilantro dressing – tahini, lime juice, garlic, cilantro, and warm water whisked until silky gives the salad a nutty depth.
- Lighter citrus vinaigrette – whisk lime juice, olive oil, a touch of honey, and minced cilantro for a brighter, oil-forward option.
Consider trying a new twist on the classic flavors with spaghetti with spinach and sun dried tomato cream sauce as a dressing alternative.
Pairings for a Complete Meal
This salad stands on its own for a light lunch but pairs beautifully with proteins and sides when you want a heartier spread:
- Grilled chicken brushed with lime and garlic — the char and savory chicken make a classic match.
- Seared shrimp tossed in a little chili-lime seasoning for bright, briny bites.
- Pan-fried tofu marinated in a cilantro-lime sauce for a vegan protein option.
- Simple side salads or grilled vegetables — think charred zucchini or peppers — to round out textures and flavors.
This salad pairs beautifully with cilantro lime rice for a refreshing meal.
Complement your pasta salad with taco tortilla roll-ups for a delightful meal.
FAQ
Can I make this cilantro lime pasta salad ahead of time?
Absolutely! This pasta salad is perfect for meal prep. Just make sure to store the dressing separately until you’re ready to serve to keep the salad fresh!
What are some good substitutions for the pasta?
You can use gluten-free pasta or whole grain pasta for a healthier option. Legume-based pasta is also a great choice for added protein!
Is there a vegan alternative for cotija cheese?
Yes! You can substitute cotija cheese with nutritional yeast or omit it altogether for a delicious vegan version.
How long does the cilantro lime pasta salad last in the fridge?
When stored properly in an airtight container, the salad will stay fresh for about 3 to 4 days. Just remember to keep the dressing separate if you’re making it in advance!
Can I add more vegetables to this salad?
Definitely! Feel free to add in any of your favorite vegetables like bell peppers, cucumbers, or even black beans for extra flavor and nutrition.
Conclusion and Final Thoughts
After testing this cilantro lime pasta salad multiple times — swapping pastas, adding more cilantro, dialing back the cayenne — I always come back to the core idea: bright citrus, fresh herbs, and creamy dressing on pasta that still has a little bite. It’s fast enough for a weeknight, stable enough for a picnic, and flexible enough to become whatever you need it to be that day.
A couple of final tips from the kitchen: always season the dressing in layers (salt the dressing and taste again after tossing), don’t add avocado too early, and if you want the salad to retain a little crunch, add delicate greens at the very end. I love hearing how people make this their own — if you add grilled corn, swap in jalapeños, or use edamame instead of chickpeas, tell me how it turned out.
Cilantro Lime Pasta Salad
Ingredients
Method
- Make the dressing. Add your dressing ingredients to a food processor and blend until smooth. Then cover and keep it stored in the refrigerator.
- Toss the pasta salad. Add the cooled pasta, corn kernels, tomatoes, onion and cilantro to a large bowl and pour your desired amount of dressing over the top. Toss the salad until it's fully coated.
- Serve. Top each individual portion with avocado and cotija cheese (if using) and serve immediately.