Dinner

Cilantro Lime Pasta Salad Recipe

ByNoah Steele March 6, 2026March 6, 2026

Introduction

This Cilantro Lime Pasta Salad is a vibrant, fresh dish perfect for warm weather gatherings or a quick, flavorful lunch. Combining zesty lime, fragrant cilantro, and crisp vegetables with tender pasta, it’s a delightful mix of textures and tastes.

A clear glass bowl filled with a colorful pasta salad sits on a white marbled surface. The dish has three main layers visible: the bottom layer is made of light yellow farfalle pasta, mixed with small green herb bits coating the pasta. The middle layer has scattered diced red bell peppers, yellow corn kernels, small white cheese cubes, and chunks of green avocado. On top, there are thin light purple onion rings and fresh green cilantro leaves, with bright green lime wedges placed around the edges. Two wooden spoons rest inside the bowl, partially submerged in the salad. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound pasta (farfalle recommended)
1 can (15.25 ounces) sweet corn, drained

½ cup cilantro, chopped
2 red peppers, diced

½ red onion, finely diced
8 ounces Monterey Jack cheese, cut into ½ inch cubes

2 avocados, diced (optional)
2 cups cilantro (for dressing)
½ cup olive oil

¼ cup lime juice
1 garlic clove
1 tablespoon honey

½ teaspoon salt

Instructions

Step 1: Cook the pasta according to package directions. Once cooked, drain and rinse under cold water to cool, then drain again thoroughly.
Step 2: Make the dressing by combining 2 cups cilantro, olive oil, lime juice, garlic, honey, and salt in a blender. Blend until smooth and set aside. You can also use a hand blender or food processor.

Step 3: In a large bowl, combine the cooked pasta, drained corn, ½ cup chopped cilantro, diced red pepper, diced red onion, and cubed Monterey Jack cheese.
Step 4: Pour the dressing over the pasta mixture and toss to coat everything evenly.
Step 5: If serving immediately, gently fold in the diced avocado. If chilling, hold the avocado and add it just before serving.

Step 6: Serve right away or refrigerate for up to 3 hours before adding avocado and serving.

Tips & Variations

For extra protein, add grilled chicken or black beans to the salad.
If you prefer a spicier kick, add a diced jalapeño to the dressing before blending.

Use fresh lime juice for the best vibrant flavor.
Avocado is optional but adds creaminess—add it last to prevent browning.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Keep avocado separate and add it just before serving to avoid browning. When reheating, it’s best served cold or at room temperature; warming can affect texture and flavor.