Cooked pasta, sweet corn, crisp sweet peppers, cheese, and a delicious creamy cilantro lime dressing combine to make a cool, brightly flavored pasta salad that is a perfect side dish for dinner, lunch, potlucks, and many other occasions.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 12side portions
Calories: 383kcal
Ingredients
1poundpastaI used farfelle
15.25ounceSweet Corn(1 can) drained
½cupcilantrochopped
2red pepperdiced
½red onionfinely diced
8ouncesMonterey Jack cheesecut into ½ inch cubes
2avocadosdiced (optional- see note)
For the Cilantro Lime Dressing
2cupscilantro
½cupolive oil
¼cuplime juice
1garlic clove
1tablespoonhoney
½teaspoonsalt
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.
Notes
This will make 12 side servings, or 8 main dish servings.Only add the avocado is serving fresh. If you want to save the salad, or use for meal prep, do not add avocado, or keep it to the side to add fresh when serving.Substitutions:
Farfalle - Any kind of pasta.
Red Pepper- Orange or yellow peppers
How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 4-5 days
How to Scale:This recipe can easily be doubled to make a very large portion that serves 24 as a side, or it can be cut in half to make a smaller portion.