Description

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.

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.

Ingredients

Scale

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)

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!

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!