I love making this Cilantro Lime Pasta Salad when I want something fresh, colorful, and packed with bright flavor. The zesty lime dressing, crisp vegetables, and tender pasta come together in a vibrant dish that works beautifully as a side or a light main course. It is simple, quick, and perfect for warm days or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz pasta (rotini, penne, or bowtie)
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, canned, or frozen and thawed)
½ cup red onion, finely chopped
1 red bell pepper, diced
½ cup fresh cilantro, chopped
1 avocado, diced (optional)
Dressing:
¼ cup fresh lime juice (about 2 limes)
1 tablespoon honey or agave syrup
¼ cup olive oil
1 teaspoon ground cumin
1 clove garlic, minced
Salt and pepper, to taste
Directions
I start by cooking the pasta according to the package instructions until al dente. Once cooked, I drain it and rinse it under cold water to cool it down quickly.
While the pasta cools, I whisk together the lime juice, olive oil, honey, ground cumin, minced garlic, salt, and pepper in a small bowl until the dressing is smooth and well combined.
In a large bowl, I toss together the cooled pasta, cherry tomatoes, corn, diced red bell pepper, finely chopped red onion, and fresh cilantro.
I pour the dressing over the salad and gently toss everything until evenly coated. If I am using avocado, I fold it in just before serving to keep it from browning.
Finally, I refrigerate the salad for at least 15 minutes so the flavors can meld together. I serve it chilled or at room temperature.
Servings and timing
This recipe makes about 4 to 6 servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
I sometimes add black beans for a plant-based protein boost. Grilled chicken also works wonderfully when I want a heartier meal. If I do not have lime on hand, I swap it with fresh lemon juice for a slightly different citrus twist. For extra crunch, I sprinkle toasted pepitas or sunflower seeds on top just before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much dressing while sitting, I add a small squeeze of fresh lime juice or a drizzle of olive oil before serving to refresh it. Since this salad is meant to be served cold or at room temperature, I do not usually reheat it.
FAQs
Can I make this salad ahead of time?
I often prepare it a few hours in advance and keep it refrigerated. I add the avocado right before serving for the best texture and color.
What type of pasta works best?
I like using rotini, penne, or bowtie because they hold the dressing well and mix easily with the vegetables.
Can I use frozen corn?
I use frozen corn frequently. I just make sure to thaw and drain it before adding it to the salad.
How can I make it vegan?
I replace honey with agave syrup to keep the recipe fully plant-based.
Is this salad gluten-free?
I make it gluten-free by simply using my favorite gluten-free pasta in place of regular pasta.
Conclusion
I enjoy how this Cilantro Lime Pasta Salad delivers fresh, zesty flavors with minimal effort. It is colorful, adaptable, and perfect for gatherings, meal prep, or a quick weeknight side dish. Whenever I need something light yet satisfying, this recipe is one I gladly return to.
📖 Recipe:
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Cilantro Lime Pasta Salad
- Total Time: 20 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
A fresh and vibrant pasta salad tossed in a zesty lime dressing with crisp vegetables and cilantro, perfect as a light main dish or flavorful side.
Ingredients
12 oz pasta (rotini, penne, or bowtie)
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, canned, or frozen and thawed)
1 red bell pepper, diced
1/2 cup red onion, finely chopped
1/2 cup fresh cilantro, chopped
1 avocado, diced (optional)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
1 tablespoon honey or agave syrup
1 teaspoon ground cumin
1 clove garlic, minced
Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a small bowl, whisk together lime juice, olive oil, honey or agave, ground cumin, minced garlic, salt, and pepper until well combined.
- In a large bowl, combine cooled pasta, cherry tomatoes, corn, diced bell pepper, red onion, and cilantro.
- Pour the dressing over the salad and toss gently until evenly coated.
- If using avocado, fold it in just before serving.
- Refrigerate for at least 15 minutes before serving. Serve chilled or at room temperature.
Notes
Add black beans for extra plant-based protein.
Grilled chicken can be added for a heartier meal.
Substitute lemon juice for lime for a different citrus flavor.
Top with toasted pepitas or sunflower seeds for added crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add a squeeze of lime juice or drizzle of olive oil before serving if pasta absorbs dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (based on 6 servings)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
