Cilantro Lime Pasta Salad Recipe
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.
- 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
Find it online: https://cheflenacooks.com/cilantro-lime-pasta-salad-recipe/
