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–+ servings
Callie Brooks

Cilantro Lime Pasta Salad

A bright and creamy pasta salad made with chickpeas, avocado, and a zesty cilantro-lime dressing, perfect for warm-weather lunches or potlucks.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Vegan
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Pasta Salad Ingredients
  • 8 ounces dry pasta of your choice (penne, rotini, or fusilli) 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 Choose a ripe but firm avocado to avoid a watery dressing.
  • 1/2 cup Greek yogurt (or dairy-free yogurt) Use plain dairy-free yogurt or silken tofu for a vegan option.
  • 2 tablespoons lime juice (from 1–2 limes)
  • 1–2 tablespoons olive oil
  • Salt and freshly ground black pepper To taste.

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let it cool.
  2. In a large bowl, combine cooled pasta, drained chickpeas, diced cucumber, and corn. Toss gently.
  3. 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.
  4. Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
  5. Chill the salad in the refrigerator for about 30 minutes to let flavors meld. Serve chilled or slightly cool.

Nutrition

Calories: 400kcalCarbohydrates: 60gProtein: 14gFat: 11gSaturated Fat: 1gSodium: 320mgFiber: 10gSugar: 3g

Notes

Avocado-based dressing may darken slightly; stir and squeeze fresh lime before serving. Do not freeze the dressed salad.

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