There’s something about pasta salad that always brings back memories of summer barbecues, potluck picnics, and sunny days spent gathered around a table filled with colorful, homemade dishes. But this Fresh & Healthy Cilantro Lime Pasta Salad takes the classic we all know and gives it a zesty, refreshing twist.

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I first stumbled across a version of this salad during a late spring picnic with friends. Someone had brought a pasta salad that wasn’t the usual mayo-heavy one—this one was vibrant, fresh, and had this irresistible kick of lime and cilantro that made it impossible to stop eating. I went back for seconds, then thirds (no shame), and knew I had to recreate it.

This recipe has since become one of my warm-weather staples. It’s the perfect dish to bring to a backyard gathering, or even to prep for easy weekday lunches. The best part? It’s light but still creamy, thanks to a clever mix of Greek yogurt and avocado—so you feel good eating it, and it still satisfies that creamy craving we all secretly have.

Whether you’re making this for a weekend cookout, meal prepping for the week ahead, or just want something colorful and delicious on your plate, this cilantro lime pasta salad is guaranteed to become a fast favorite.

Why You’ll Love This Recipe:

Bursting with fresh flavors from lime, cilantro, and crisp veggies
A creamy, tangy dressing that’s lighter and healthier than traditional versions
Quick to prepare and perfect for make-ahead meals
A refreshing twist on the classic pasta salad
Naturally vegetarian and easily adaptable for gluten-free diets

INGREDIENTS YOU’LL NEED:

For the Salad:

3 cups cooked pasta (such as fusilli or rotini)
1 red bell pepper, diced
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh or thawed if frozen)
1/4 cup red onion, finely chopped
1/4 cup chopped cilantro

For the Dressing:

1 ripe avocado
1/3 cup plain Greek yogurt
2 tablespoons olive oil
Juice of 1 lime
1/2 teaspoon garlic powder
1/4 teaspoon cumin
Salt and pepper, to taste
2–3 tablespoons water (as needed for consistency)

HOW TO MAKE CILANTRO LIME PASTA SALAD:

STEP-BY-STEP INSTRUCTIONS:

Cook Your Pasta:
Start by bringing a pot of salted water to a boil and cook your pasta according to the package directions. Aim for al dente so it holds up well when mixed with the dressing. Once cooked, drain and rinse with cold water to stop the cooking process and cool it down quickly.
Prep Your Veggies:
While the pasta is cooking, chop up your red bell pepper, halve the cherry tomatoes, dice your red onion, and chop the cilantro. If you’re using frozen corn, let it thaw completely; fresh corn off the cob adds an extra burst of sweetness if you have it!
Make the Creamy Avocado Dressing:
In a blender or food processor, combine the ripe avocado, Greek yogurt, olive oil, lime juice, garlic powder, cumin, salt, and pepper. Blend until smooth. If the dressing feels too thick, slowly add 1–2 tablespoons of water to loosen it up to your desired consistency. Tip: This dressing smells heavenly—fresh lime and avocado just scream summer.

Assemble the Salad:
In a large mixing bowl, combine the cooked pasta with the chopped veggies and corn. Pour the creamy cilantro lime dressing over the top and toss everything together until evenly coated. Don’t forget to give it a little taste and adjust salt or lime juice if needed.
Chill (Optional but Recommended):
While you can definitely serve this right away, letting it chill in the fridge for 30 minutes or so allows the flavors to meld beautifully. It’s even better the next day!

HELPFUL TIPS:

Use ripe avocado: It blends smoother and gives the dressing a creamy, dreamy texture.
Add protein: For a heartier meal, toss in some grilled chicken, black beans, or grilled tofu.
Make it gluten-free: Simply swap in your favorite gluten-free pasta variety.
Play with the veggies: This recipe is super flexible—feel free to add cucumber, shredded carrot, or even diced zucchini for more crunch.
Meal prep magic: It stores well for a few days, making it great for lunches or quick weeknight dinners.

DETAILS:

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4–6
Category: Salad, Lunch, Side Dish
Method: Mixing
Cuisine: American, Fusion
Diet: Vegetarian

NOTES:

This salad is a fantastic way to use up leftover veggies or pasta. The creamy avocado-lime dressing doubles as a great dip or spread for wraps and sandwiches—definitely worth making a little extra. If you love a bit of spice, try adding a pinch of chili flakes or a diced jalapeño to the dressing for a little kick!

NUTRITIONAL INFORMATION:

(Estimated per serving)

Calories: ~280
Protein: ~9g
Fat: ~12g
Carbohydrates: ~32g
Fiber: ~5g
Sugar: ~4g

Note: Nutrition may vary based on pasta type and portion size.

FREQUENTLY ASKED QUESTIONS:

Can I make this ahead of time?
Yes! In fact, this salad tastes even better after a few hours in the fridge. Just give it a good stir before serving.

What kind of pasta works best?
Short pasta like fusilli, rotini, or penne are perfect because they hold onto the dressing really well.

How long does it last in the fridge?
This salad stays fresh in the fridge for 3–4 days when stored in an airtight container.

Can I make it dairy-free?
Absolutely! Use a dairy-free yogurt alternative and you’re good to go.

STORAGE INSTRUCTIONS:

Store the salad in an airtight container in the refrigerator for up to 4 days. If the dressing thickens too much after sitting, just stir in a tiny splash of water or lime juice before serving to freshen it up.

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CONCLUSION

This Fresh & Healthy Cilantro Lime Pasta Salad is a burst of sunshine in a bowl—bright, creamy, full of texture, and bursting with flavor. It’s the kind of dish you’ll find yourself making again and again, whether for potlucks, meal prep, or just a simple weekday dinner. Give it a try, and don’t be surprised if it becomes your go-to salad for every season!