Cilantro Lime Pasta Salad
A refreshing summer pasta salad infused with vibrant cilantro, lime, and mixed vegetables, creamy avocado, and a zesty dressing.
Ingredients
Pasta and Vegetables
- 8 oz pasta (e.g., rotini or fusilli) Cooked until al dente
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- 1 cup cucumber, diced
- 1 whole avocado, diced Add just before serving to prevent browning
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
Dressing
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a lighter option
- 2 tbsp lime juice
- 1 tsp lime zest
- Salt and pepper to taste
Instructions
Cooking the Pasta
- Bring a large pot of water to a boil over high heat. Add a pinch of salt and the pasta. Cook according to package instructions (typically 8-10 minutes) until al dente, stirring occasionally. Drain and rinse under cold water to stop the cooking process.
Preparing the Salad
- In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, corn, diced cucumber, avocado, finely chopped red onion, and cilantro. Toss gently to combine.
Making the Dressing
- In a separate bowl, whisk together the mayonnaise, lime juice, lime zest, salt, and pepper until well blended. Adjust seasoning to taste.
Mixing the Salad
- Pour the creamy dressing over the pasta salad and toss gently to ensure everything is well coated.
Chilling and Serving
- Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving to allow the flavors to meld together beautifully.
Notes
For the best experience, serve chilled. Can pair with grilled chicken or shrimp. Garnish with additional cilantro or lime zest for visual appeal.