This Creamy Cilantro Lime Pasta Salad is a vibrant, refreshing side dish that ditches heavy mayonnaise for a light and tangy Greek yogurt dressing. Packed with sweet corn, juicy tomatoes, and plenty of fresh herbs, it is the ultimate companion for summer barbecues and potlucks.
With tender bow tie pasta coated in a zesty green sauce and topped with creamy avocado and salty Cotija cheese, this salad is as colorful as it is delicious.
Recipe Details
- Flavor Profile: It features a bright, zesty kick from fresh lime juice and cilantro, mellowed by the creamy yogurt and avocado, with a savory finish from the Cotija cheese.
- Texture: You get soft pasta, the crisp pop of fresh corn kernels and tomatoes, and a smooth, velvety dressing.
- Time: 15 minutes prep (assuming pasta is cooked).
- Difficulty: Very Easy. The blender does the work for the dressing, leaving you to just chop and toss.
What You’ll Need
To make this recipe, you will need a food processor or high-speed blender to get the cilantro-lime dressing perfectly smooth and green. A large mixing bowl is required to toss the pasta and vegetables. The ingredients rely on fresh summer produce like corn and tomatoes, cooked pasta, and a protein-packed yogurt base for the sauce.
Ingredient Notes
- Bow Tie Pasta – Also known as farfalle, this shape is perfect because the nooks and crannies hold the creamy dressing well. Make sure it is cooked and fully cooled before assembling.
- Corn Kernels – You can slice fresh corn off the cob (about 2 ears) for a crisp texture, or use thawed frozen corn for convenience.
- Greek Yogurt – Plain Greek yogurt serves as the base for the dressing. It provides a rich, creamy texture similar to mayo but with a refreshing tang and added protein.
- Lime Juice – Fresh lime juice is essential here. Bottled juice lacks the bright, zesty flavor needed to lift the dressing.
- Cilantro – You will use cilantro in both the salad and the dressing. For the dressing, it is okay to use the stems as they pack a lot of flavor and will be blended.
- Avocado – Diced avocado adds a buttery richness. It is best added right before serving to prevent browning.
- Cotija Cheese – This crumbly Mexican cheese adds a salty, savory finish. Feta is a good substitute if you cannot find Cotija.
- Cayenne – A small pinch adds a background warmth without making the salad spicy.
Add-ins and Substitutions
- Protein – To turn this side dish into a main course, toss in grilled chicken breast, shrimp, or drained black beans.
- Vegetables – Diced bell peppers or jalapeños would add extra crunch and flavor.
- Pasta – If you don’t have bow ties, rotini, penne, or fusilli work great.
- Dairy-Free – You can substitute the Greek yogurt with a dairy-free plain yogurt or a sour cream alternative, though the flavor profile may shift slightly.
How to Make Creamy Cilantro Lime Pasta Salad
- Make the Dressing: Add your dressing ingredients (Greek yogurt, fresh lime juice, roughly chopped cilantro, garlic cloves, salt, and cayenne) to a food processor and blend until the mixture is smooth and green. Then cover and keep it stored in the refrigerator until you are ready to use it.
- Toss the Pasta Salad: Add the cooled pasta, corn kernels, halved cherry tomatoes, chopped red onion, and finely chopped cilantro to a large bowl. Pour your desired amount of dressing over the top. Toss the salad gently until it is fully coated in the creamy sauce.
- Serve: Top each individual portion with diced avocado and crumbled Cotija cheese (if using) and serve immediately.
Pro Tip: Make sure your pasta is completely cool before adding the yogurt-based dressing. If the pasta is warm, the yogurt can separate and become watery. Rinsing the cooked pasta under cold water stops the cooking process and cools it down quickly.
Recipe Tips
- Avocado Timing: Because avocados oxidize (turn brown) quickly, chop them and add them to the salad at the very last second. If you expect leftovers, serve the avocado on the side.
- Dressing Consistency: If the dressing is too thick for your liking, you can thin it out with a teaspoon of water or milk to get a drizzling consistency.
- Seasoning: Taste the salad after tossing. Pasta absorbs flavor as it sits, so you might need an extra pinch of salt or a squeeze of lime juice right before serving.
FAQs
- Can I make this ahead of time? You can prep the ingredients and make the dressing a day in advance. Store them separately. Toss the pasta with the dressing an hour or two before serving, but save the avocado for the last moment.
- Is this salad spicy? The 1/8 teaspoon of cayenne provides a very subtle warmth, but it is not spicy. If you want heat, you can increase the cayenne or add a jalapeño to the blender.
- Can I use canned corn? Yes, canned corn works fine. Just be sure to drain and rinse it well to remove excess sodium and liquid.
Serving Suggestions
- Grilled Meats: This is the perfect accompaniment to carne asada, grilled chicken skewers, or barbecue ribs.
- Tacos: Serve alongside fish tacos or steak tacos for a complete fiesta meal.
- Lunch: Add a can of black beans to the leftovers for a filling vegetarian lunch.
Make This Recipe in Advance
- Dressing: The dressing keeps well in the fridge for up to 3 days in an airtight jar.
- Storage: Once mixed, the salad is best eaten within 24 hours. The avocado will brown if stored, so try to pick it out or add fresh avocado to leftovers.
Creamy Cilantro Lime Pasta Salad
- Total Time: 15 minutes
- Yield: 6-8 Servings 1x
- Diet: Vegetarian
Description
This Creamy Cilantro Lime Pasta Salad is a vibrant, refreshing side dish that ditches heavy mayonnaise for a light and tangy Greek yogurt dressing. Packed with sweet corn, juicy tomatoes, and plenty of fresh herbs, it is the ultimate companion for summer barbecues and potlucks. With tender bow tie pasta coated in a zesty green sauce and topped with creamy avocado and salty Cotija cheese, this salad is as colorful as it is delicious.
Ingredients
The Pasta Salad Base
- 16 oz (1 lb) Bow Tie (Farfalle) pasta, cooked and cooled
- 1 1/2 cups corn kernels (from 2 fresh ears, or thawed frozen)
- 1 1/2 cups cherry tomatoes, halved
- 1/2 small red onion, finely chopped
- 2 tablespoons fresh cilantro, finely chopped
- 1–2 ripe avocados, diced (add just before serving)
- Cotija cheese, crumbled (optional, for topping)
The Creamy Cilantro Lime Dressing
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, roughly chopped (stems are fine)
- 2 garlic cloves, peeled
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional, for warmth)
Instructions
Make Dressing
In a food processor or high-speed blender, combine the Greek yogurt, fresh lime juice, roughly chopped cilantro, garlic cloves, salt, and cayenne pepper.
Blend
Process until the mixture is smooth and turns a beautiful light green color. Refrigerate until ready to use.
Prep Pasta
Ensure your cooked pasta is completely cool. Tip: Rinse the cooked pasta under cold water to stop the cooking process and cool it down quickly.
Assemble
In a large mixing bowl, combine the cooled pasta, corn kernels, halved cherry tomatoes, chopped red onion, and the 2 tablespoons of finely chopped cilantro.
Toss
Pour the dressing over the pasta mixture. Toss gently until every noodle and vegetable is evenly coated in the creamy sauce.
Serve
Just before serving, top with the diced avocado and crumbled Cotija cheese. Serve immediately.
Notes
Avocado Timing: Avocado turns brown (oxidizes) quickly once cut. Do not mix it in if you plan to store the salad. Add it fresh to each bowl or top the serving platter at the very last second.
Cool Your Pasta: Do not add the yogurt-based dressing to hot or warm pasta! The heat will cause the yogurt to separate and become watery.
Dressing Consistency: If the dressing is too thick for your blender, add a teaspoon of water or milk to help it move.
Protein Boost: To turn this into a main meal, toss in grilled chicken breast, shrimp, or a can of rinsed black beans.
Make Ahead: You can mix the salad (minus avocado) up to a day in advance. The flavors meld beautifully in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish / Salad
- Method: No-Cook Assembly
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/8 of Salad
- Calories: 290
- Sugar: 4g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg
Keywords: cilantro lime pasta salad, creamy pasta salad without mayo, greek yogurt pasta salad, summer potluck recipes, healthy pasta salad, mexican street corn pasta, vegetarian bbq sides
