Cilantro Lime Pasta Salad
Cilantro Lime Pasta Salad turns pantry staples into a bright, creamy bowl that’s perfect for warm-weather lunches, potlucks, or a simple weeknight side. The avocado-cilantro dressing is velvety without being heavy, and the chickpeas add staying power so this salad feels like a real meal. Tip: make the dressing a little ahead — it mellows and gets even creamier after 15–30 minutes in the fridge. For another summer pasta idea with fresh corn, try this corn pasta salad for a different flavor profile.
Why this cilantro lime pasta salad belongs in your rotation
This recipe is easy, flexible, and delivers bright flavors without long prep. Whether you want a healthy lunch, an easy bring-along for a picnic, or a colorful side for tacos, this salad fits the bill. A friend recently brought a version to a barbecue and everyone asked for seconds — it’s that crowd-friendly.
Key benefits
- Fast to make: mostly toss-and-blend with minimal hands-on time.
- Balanced: protein from chickpeas, healthy fats from avocado, carbs from pasta.
- Vegan-friendly options: swap Greek yogurt for a dairy-free yogurt or silken tofu.
- Portable: holds up well for picnics and work lunches when chilled.
Simple step-by-step: making the salad
A clear path from pot to plate makes this recipe approachable. You’ll cook pasta, prep a few fresh ingredients, blend a creamy cilantro-lime dressing, then combine and chill briefly.
Prep tips
- Cook the pasta until al dente so it keeps a pleasant bite in the salad.
- Rinse the chickpeas and drain well to avoid a watery salad.
- If you’re short on time, use frozen corn (thawed) instead of fresh.
For a crunchy contrast, consider pairing this with an Asian crunch salad with ginger at a buffet-style meal.
What you need (Ingredients)
- Pasta of your choice (penne, rotini, or fusilli work well) — about 8 ounces dry for 4 servings.
- 1 can chickpeas, drained and rinsed (about 15 oz).
- 1 medium cucumber, diced.
- 1 cup corn kernels (fresh, canned and drained, or thawed frozen).
- 1 cup fresh cilantro leaves (packed).
- 1 ripe avocado.
- 1/2 cup Greek yogurt (or dairy-free yogurt).
- Juice of 1–2 limes (about 2 tablespoons).
- 1–2 tablespoons olive oil.
- Salt and freshly ground black pepper to taste.
Ingredient tips
- Avocado: choose a ripe but firm avocado for a smooth dressing without being watery.
- Yogurt substitute: plain dairy-free yogurt or silken tofu for a vegan option.
- Pasta swap: whole wheat or chickpea pasta adds fiber and protein.
- If you like smokiness, use grilled corn instead of boiled or raw.
For inspiration using different salad ingredients, you might also enjoy the flavors in a broccoli bacon salad recipe.
Clear directions to finish the salad
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let it cool.
- In a large bowl, combine cooled pasta, drained chickpeas, diced cucumber, and corn. Toss gently.
- In a blender or food processor, add cilantro, avocado, Greek yogurt, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning.
- Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
- Chill the salad in the refrigerator for about 30 minutes to let flavors meld. Serve chilled or slightly cool.
Step tips
- Chill time helps the flavors marry; if serving immediately, still let it rest for 10 minutes.
- If the dressing is too thick, thin with a teaspoon or two of water or extra lime juice.
- Taste for salt after blending — avocado and yogurt can mute flavors, so you may need a little more.
Best ways to serve this pasta salad
This salad works as a main for a light lunch or as a colorful side at a BBQ. Serve it in a shallow bowl with a sprinkle of chopped cilantro and a lime wedge. It pairs nicely with grilled chicken, fish tacos, or a simple bean burger.
Serving tips
- For a heartier meal, add diced grilled chicken or crumbled feta.
- Make it part of a buffet with grilled skewers and chilled sides.
- Garnish with extra lime zest or toasted pepitas for crunch.
- If taking to a potluck, keep dressing separate until just before serving for peak freshness.
For another seasonal side that goes well with grilled mains, consider the butternut squash feta salad.
Storing leftovers safely
Refrigerate this pasta salad in an airtight container for up to 3–4 days. The avocado-based dressing may darken slightly; a quick stir and a squeeze of fresh lime brightens it back up. Freezing is not recommended — the avocado and yogurt change texture when frozen.
Storage tips
- Do’s: store in an airtight container in the fridge; consume within 3–4 days.
- Don’ts: do not freeze the dressed salad; it will separate and become watery.
- If prepping ahead, keep the dressing separate and toss before serving.
Top kitchen tricks for success
Little adjustments make a big difference in texture and flavor.
Extra tips
- Use a high-speed blender for the smoothest dressing.
- Reserve a splash of pasta cooking water to loosen the dressing if needed.
- Add a pinch of sugar or honey if the dressing tastes too sharp from lime.
- For an herby boost, fold in chopped parsley or basil along with cilantro.
Flavor swaps and recipe variations
This salad is a great template for experimentation. Swap ingredients to match dietary needs or pantry supplies.
Quick variations
- Vegan: use dairy-free yogurt or silken tofu.
- Spicy: add diced jalapeño or a pinch of cayenne to the dressing.
- Mediterranean twist: swap cilantro for parsley and add kalamata olives and feta.
- Protein boost: add canned tuna or roasted tofu cubes.
Estimated nutrition per serving
Estimates assume the recipe yields four servings and uses the ingredient amounts listed above.
- Serving size: about 1.5 cups
- Calories: ~400 kcal per serving
- Protein: ~14 g
- Fat: ~11 g
- Carbohydrates: ~60 g
Notes
- Substituting whole-wheat or chickpea pasta increases fiber and protein.
- Replacing Greek yogurt with dairy-free yogurt slightly lowers protein.
- Adding grilled chicken or more chickpeas raises protein and calories.
Common questions about the salad
Q: Can I make this without avocado?
A: Yes — replace avocado with extra Greek yogurt or a tablespoon of tahini for creaminess. The flavor will shift, but the salad remains delicious.
Q: How long will the salad last in the fridge?
A: Properly stored in an airtight container, about 3–4 days. Stir and taste before serving; adjust lime or salt if flavors have dulled.
Q: Can I use frozen corn?
A: Absolutely. Thaw and drain frozen corn, or quickly sauté it for a charred flavor before adding.
Q: Is this recipe kid-friendly?
A: Many kids enjoy the creamy texture; omit cilantro if your children don’t like herb flavors and try parsley or a milder herb instead.
Final thoughts
This Cilantro Lime Pasta Salad is an easy, adaptable recipe that brightens any meal. It’s quick enough for a weeknight and pretty enough for guests — give it a try and tweak it to suit your pantry and taste.
Cilantro Lime Pasta Salad
Ingredients
Method
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let it cool.
- In a large bowl, combine cooled pasta, drained chickpeas, diced cucumber, and corn. Toss gently.
- In a blender or food processor, add cilantro, avocado, Greek yogurt, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning.
- Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
- Chill the salad in the refrigerator for about 30 minutes to let flavors meld. Serve chilled or slightly cool.
