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