Introduction

This vibrant Cilantro Lime Pasta Salad is a fresh and flavorful dish that’s perfect for spring and summer gatherings. Combining tender pasta with crisp vegetables, creamy cheese, and a zesty cilantro-lime dressing, it’s both colorful and satisfying. Whether as a side or a light main, it’s sure to brighten your meal.

Cilantro Lime Pasta Salad Recipe - Recipe Image

Ingredients

1 pound pasta (farfalle recommended)
15.25 ounce can sweet corn, drained
½ cup cilantro, chopped
2 red peppers, diced
½ red onion, finely diced
8 ounces Monterey Jack cheese, cut into ½ inch cubes
2 avocados, diced (optional)
2 cups cilantro (for dressing)
½ cup olive oil
¼ cup lime juice
1 garlic clove
1 tablespoon honey
½ teaspoon salt

Instructions

Step 1: Cook the pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool the pasta, then drain again thoroughly.
Step 2: Prepare the dressing by combining 2 cups cilantro, olive oil, lime juice, garlic, honey, and salt in a blender. Blend until smooth and set aside. A hand blender or food processor can also be used.
Step 3: In a large bowl, combine the cooled pasta, drained sweet corn, ½ cup chopped cilantro, diced red peppers, finely diced red onion, and cubed Monterey Jack cheese.
Step 4: Pour the dressing over the pasta mixture and toss well to coat all ingredients evenly.
Step 5: If serving immediately, gently fold in the diced avocado. If chilling the salad, wait to add avocado until just before serving to prevent browning.
Step 6: Serve right away or refrigerate for up to 3 hours before serving.

Tips & Variations

For a dairy-free option, omit the Monterey Jack cheese or substitute with a plant-based cheese.
Use different pasta shapes like rotini or penne for variety and better dressing adherence.
Add a pinch of chili flakes to the dressing if you enjoy a little heat.
To keep avocado fresh longer, toss diced pieces with a squeeze of lime juice before adding to the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. To keep it fresh, add avocado only just before serving. Reheat is not recommended, as this salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of canned?

Yes, fresh corn adds a sweet crunch. Simply cook and cut the kernels off the cob before adding to the salad.

How long can I prepare this salad in advance?

You can prepare the pasta and dressing up to a day ahead and combine everything just before serving for the best texture and flavor.

Cilantro Lime Pasta Salad Recipe

Print Recipe

★★★★★

5 from 147 reviews

A refreshing and vibrant Cilantro Lime Pasta Salad featuring tender farfalle pasta tossed with sweet corn, crunchy red peppers, red onion, Monterey Jack cheese, and a zesty cilantro lime dressing. This easy-to-make salad can be served immediately or chilled and is perfect for summer gatherings or light meals, with optional creamy avocado for extra richness.

Author: Lena
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Mexican-American
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

1 pound farfalle pasta
1 can (15.25 ounces) sweet corn, drained
½ cup cilantro, chopped
2 red peppers, diced
½ red onion, finely diced
8 ounces Monterey Jack cheese, cut into ½ inch cubes
2 avocados, diced (optional)

Dressing Ingredients

2 cups cilantro
½ cup olive oil
¼ cup lime juice
1 garlic clove
1 tablespoon honey
½ teaspoon salt

Instructions

Cook the pasta: Follow the package directions to cook the farfalle pasta until al dente. Once cooked, drain and rinse under cold water to cool the pasta and stop the cooking process. Drain well again.
Make the dressing: In a blender or food processor, combine the 2 cups of cilantro, olive oil, lime juice, garlic clove, honey, and salt. Blend until smooth and well emulsified. Set the dressing aside.
Assemble the salad: In a large bowl, combine the cooked and cooled pasta, drained sweet corn, ½ cup chopped cilantro, diced red peppers, finely diced red onion, and cubed Monterey Jack cheese. Toss gently to mix.
Add the dressing: Pour the prepared cilantro lime dressing over the pasta mixture. Toss everything thoroughly until the pasta and vegetables are evenly coated with the dressing.
Incorporate avocado (optional): If serving immediately, gently fold in the diced avocado to add creaminess. If chilling, wait to add the avocado until just before serving to maintain freshness.
Serve or chill: Serve the salad immediately for best texture, or cover and chill for up to 3 hours. If chilled, add avocado just before serving.

Notes

For the best flavor, add avocado right before serving to prevent browning.
This salad can be made a few hours ahead and kept refrigerated.
Use fresh lime juice for a brighter, more authentic taste.
Monterey Jack cheese can be substituted with mozzarella or a mild cheddar if preferred.
Adjust salt to taste depending on cheese saltiness.

Keywords: Cilantro Lime Pasta Salad, Farfalle pasta salad, Mexican pasta salad, Summer pasta salad, Vegetarian pasta salad, Avocado pasta salad, Cilantro dressing