Cilantro Lime Pasta Salad is the perfect any-occasion side dish in the spring and summer. Whip up this make-ahead cold salad recipe for potlucks, BBQ’s, family picnics, or even just a delicious dinner side on a warm night. With flavors like cilantro, lime, corn, peppers, and honey and a fast 25 minute cook time, this is great for family and friends to enjoy together.
If you’ve got a busy family and you don’t frequently make pasta salad, let me introduce you to this cilantro lime pasta salad immediately. It is AMAZING for so many reasons – it’s quick and easy, can be made ahead, goes with TONS of things, and of course, tastes fantastic too.
Plus the flavors are a natural winning combo. I used it frequently to make delicious recipes like cilantro lime chicken, cilantro lime chicken salad, and of course a copycat of Chipotle’s cilantro lime rice! This pasta salad uses those same incredible flavors in a refreshing cilantro lime dressing that coat noodles and fresh ingredients like corn and red peppers. It is so easy to make and even easier to enjoy and share on those warm spring and summer days.
Why I LOVE this recipe!
- On the go – I love pasta salad because you can eat it at the table, or pack it up for an on the go dinner when needed.
- Fresh, Healthy Ingredients – Vegetables like corn and peppers, a light oil-based dressing, and avocado make this a healthy pasta salad even kids will enjoy.
- Make it Ahead – Cilantro lime pasta salad is perfect to make ahead as a dinner side or even as meal prep at the beginning of the week.
- Great for all Occasions – Whether it’s dinner, a light lunch, a family BBQ, picnics with friends, or a work potluck, this recipe is PERFECT.
Recipe Notes
This cilantro lime pasta salad recipe is as simple as promised! Just a 25 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make pasta salad with cilantro lime dressing to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Pasta – You need a full pound of dried pasta. We like to make our cilantro lime pasta salad with farfalle, but any noodle you like will work too.
- Sweet Corn – One full can of sweet corn drained, or you can cut kernels from 2 cobs of fresh corn.
- Cilantro
- Red Pepper – We love sweet red bell peppers, but orange or yellow make great substitutes if you need or want to swap them in.
- Red Onion – Shallots or scallions are the next best thing if you can’t find red onion.
- Monterey Jack Cheese
- Avocado – This is optional, but highly recommended addition when serving the salad.
- Cilantro Lime Dressing Ingredients – You’ll need extra cilantro, lime juice, olive oil, a garlic clove, honey, and salt to whip up a creamy, delicious cilantro lime dressing for your pasta salad.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Cilantro Lime Chicken Pasta Salad– Make the recipe as written, but double the cilantro lime dressing. Add 2 cups of chopped leftover or rotisserie chicken in with the other ingredients.
- Cilantro Lime Orzo Pasta Salad– Swap the farfalle for orzo pasta and cook as directed on the package, then continue with the recipe.
- Cilantro Lime Shrimp Pasta Salad– Sauté or poach 1/2 pound of medium sized, peeled and deveined shrimp until cooked through then set aside to cool. Make the rest of the recipe as directed, but double the dressing. Fold the shrimp and dressing into the pasta.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make cilantro lime pasta salad.
Combine all the dressing ingredients together in a blender or bowl.
Use a blender, food processor, or hand blender to puree until thick and emulsified evenly.
Combine all the pasta salad ingredients in a large bowl and pour the dressing on top.
Toss gently to mix the sauce evenly throughout the pasta salad.
Recipe Tips
- Leave the avocado until the last minute – An avocado cilantro lime pasta salad is super delicious, but avocado gets mushy and spoiled too fast to include in a make-ahead salad. The solution is to simply leave the avocado out until you’re ready to serve. Just dice the avocado fresh and toss it in right before you dig in!
- Drain and rinse the pasta – A key part of the fast 25 minute cook time is cooling down the piping hot pasta so it doesn’t melt the cheese or warm up the dressing. When it’s done cooking, drain it in a colander then rinse it with cold water, and drain it again. Then you can mix everything else in as soon as you’re ready.
- Avoid shredded cheese – I’m usually a big advocate for buying pre-shredded cheese and other time-saving hacks, but in this case, the shredded stuff just doesn’t work as well. Instead, buy a small block and cut it into small cubes so it will still taste great if you’ve prepped the salad in advance.
- Make more sauce – As written this is not a very saucy pasta salad, and we like it that way! But if you’re a big fan of extra dressing then feel free to double the cilantro lime dressing to make a saucier final dish.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Buy pre-cut vegetables – Produce sections at the supermarket often have pre-cut veggies like sliced red pepper and onions. You may also be able to find pre-cubed cheese in the deli section near the party trays.
- Cook the pasta ahead – Feel free to cook and drain your pasta in advance. Simply rinse it, toss it with a small amount of olive oil to keep it from becoming sticky or dry, and store it in the fridge until you’re ready to finish the recipe.
- Prep the salad in advance – You can make your entire cilantro lime pasta ahead of time and store it in the fridge (don’t forget to leave the avocado out). I recommend at least 3 hours for a nicely chilled pasta salad, but you can make it 2-3 days in advance.
What to Serve with Cilantro Lime Pasta Salad
Since this hearty salad has the delicious flavors of cilantro and lime, it will pair well with many of your favorite Mexican mains or side dishes.
Choose one or pair with several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Main Dish Ideas
- Mexican Shredded Beef – Use this in tacos, sandwiches, or eat it simply with rice and beans for a delicious meal.
- Oven Baked Green Chile Pork Chops – Cheesy, green chile pork chops are an easy win with families of all ages.
- Mexican Chicken Street Tacos – Check out this easy version of street tacos with tender, delicious chicken.
- Burgers – Any burger, especially those fresh off a summer grill, is great with this pasta salad!
Side Dish Ideas
- Mexican Style Crock Pot Refried Beans – Authentic, warm refried beans that you made with just your slow cooker are always delicious.
- Easy Mexican Rice – Get the flavor of that iconic Mexican cantina rice right at home!
- Mexican Roasted Vegetables – Keep things light and healthy with these tasty Mexican flavored mixed veggies.
Cilantro Lime Pasta Salad Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 4-5 days
Recipe FAQ’s
How do you make pasta salad not soggy?
Most pasta salads get soggy from the ingredients that are added to it. We’re using crisp vegetables like corn and peppers which hold up well to dressing and advanced preparation. Leave out the avocado until the last minute to avoid it from getting mushy while the salad sits.
Can I dress the pasta salad the night before?
Yes absolutely, you can add the cilantro lime dressing as soon as the pasta is cooked and cool, and then refrigerate it. As long as you leave out the avocado, it will keep very well overnight or even longer.
Should you let pasta cool before making pasta salad?
Yes. Adding dressing to a warm pasta will change the texture and the flavor of your final salad. Either drain and wait for it to cool, or rinse hot pasta it cold water and drain it before adding the dressing.
How do I keep my pasta salad from drying out?
Dress your pasta as soon as it’s cool and store it in an airtight container to reduce the amount of air exposure it has. If you notice it starting to look dry, drizzle in a few teaspoons of olive oil and toss it together.
More EASY Pasta Salad Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy side dish recipes here, or see a few of our readers favorite recipes below.
- Chicken Caesar Pasta Salad
- Pesto Caesar Tortellini Salad
- Italian Tortellini Salad
- Easy Rotini Pasta Salad
Cilantro Lime Pasta Salad
Ingredients
- 1 pound pasta, I used farfelle
- 15.25 ounce Sweet Corn, (1 can) drained
- ½ cup cilantro, chopped
- 2 red pepper, diced
- ½ red onion, finely diced
- 8 ounces Monterey Jack cheese, cut into ½ inch cubes
- 2 avocados, diced (optional- see note)
For the Cilantro Lime Dressing
- 2 cups cilantro
- ½ cup olive oil
- ¼ cup lime juice
- 1 garlic clove
- 1 tablespoon honey
- ½ teaspoon salt
Instructions
- Cook the pasta per package directions. Once done, drain and run cold water over the pasta to cool it down, then drain again.
- To make the dressing, combine the cilantro, olive oil, lime juice, garlic, honey, and salt in a blender and blend to smooth. Set aside.Alternatively, you can use a hand blender or food processor.
To assemble the Cilantro Lime Pasta Salad
- Combine the pasta, corn, 1/2 cup cilantro, red pepper, onion, and cheese in a large bowl.
- Pour the dressing over the pasta and toppings and toss to coat. Optional: If serving immediately, add the avocado and gently stir into the pasta salad.
- Serve immediately, or chill for up to 3 hours. If chilling, only add the avocado right before serving.
Recipe Notes
- Farfalle – Any kind of pasta.
- Red Pepper– Orange or yellow peppers
- in the refrigerator for 4-5 days
Leave a Reply