This Fresh & Healthy Cilantro Lime Pasta Salad delivers everything you want for a busy weeknight meal: tons of bold flavor, a luxuriously creamy dressing (thanks, Greek yogurt and avocado), and a riot of texture with every bite. It’s dazzlingly colorful, deeply satisfying, and comes together in the time it takes to cook a box of pasta. Whether you’re after a simple dinner or a vibrant dish for your next picnic or potluck, this pasta salad is as nourishing as it is delicious.

Why You’ll Love This Recipe

  • Ridiculously Easy: If you can boil pasta and toss a salad, you’ve just about mastered this recipe. It’s fast—no extra gadgets needed beyond a blender or food processor for the dressing.
  • Super Creamy, No Mayo: The Greek yogurt and avocado give a silky, creamy dressing that’s both light and rich, while the citrusy cilantro and lime make the whole dish pop.
  • Nutrient-Packed: With chickpeas for protein and fiber, sweet corn, crisp cucumber, and satisfying pasta, this salad fills you up without weighing you down.
  • Versatile for Any Occasion: It works as a main or a side, lunch or dinner, and shines at potlucks or BBQs.
  • Make-Ahead Friendly: Whip it up the day before and enjoy flavors that get even better as they mingle in the fridge.
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Ingredients

Let’s break down the stars of the show and how they come together:

  • Short Pasta (Rotini, Fusilli, or Penne): The perfect shape to trap that luscious dressing, giving you flavor in every bite. Whole wheat or gluten-free works, too!
  • Cilantro Lime Dressing: Think Greek yogurt and avocado, blitzed for a creamy, zesty base; double the cilantro for extra herby punch. Tip: Omit parsley for pure cilantro bliss.
  • Chickpeas: Add protein and a lovely, slightly nutty bite. Rinsed and ready to bulk up your salad.
  • Corn: Sweet and juicy, canned works for speed, but fresh or frozen is lovely if you have it.
  • Cucumber: Cool, crunchy, and refreshing. Peel or not—it’s up to you!
  • Red Onion: For a mild, zippy sharpness and great color. Thinly diced to balance the flavors.
  • Feta or Cotija Cheese: Brings a rich, salty tang and crumbly texture; skip for vegan, or try vegan cheese.
  • Cilantro Leaves: Optional, but the fresh sprinkle takes the flavor up a notch.
  • Lime Juice: Just a squeeze at the end brings brightness and ties it all together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to change things up? Here are some delicious alternatives and add-ins:

  • Extra Veggies: Toss in halved cherry tomatoes, diced bell peppers, or even baby spinach for more color and crunch.
  • Protein-Packed: Stir in some grilled chicken, pan-seared shrimp, or crispy tofu to make it a heartier main.
  • Vegan Version: Ditch the cheese and use dairy-free yogurt in the dressing—just as creamy and satisfying.
  • Spicy Kick: Add some diced jalapeño or a pinch of chili flakes to the dressing for gentle heat.
  • Different Beans: Swap in black beans or kidney beans if you prefer or have some on hand.

How to Make Fresh & Healthy Cilantro Lime Pasta Salad

Step 1: Make the Creamy Dressing

Pop your Greek yogurt, avocado, double the cilantro, lime juice, and other dressing ingredients into a blender or food processor. Blitz until smooth, creamy, and vibrantly green. Taste and adjust the seasoning—add extra lime or salt if you like more zing.

Step 2: Cook the Pasta

Boil your short pasta according to the package. Drain and rinse briefly under cold water; this stops the cooking and keeps the salad irresistibly cool and fresh.

Step 3: Assemble the Salad

In a large mixing bowl, combine the drained pasta, chickpeas, corn, chopped cucumber, and diced red onion.

Step 4: Dress and Toss

Drizzle over your creamy cilantro lime dressing and toss everything together so each bit is well coated and glistening.

Step 5: Finish with Cheese and Garnishes

Sprinkle crumbled feta or cotija cheese over the top, give it one last gentle toss, and, if you like, shower with fresh cilantro and a final squeeze of lime.

Step 6: Serve

Spoon into bowls, dive in, and enjoy the burst of flavors!

Pro Tips for Making the Recipe

  • Blitz the Dressing Until Completely Smooth: You want no chunks left behind—this helps the dressing envelope every spiral or tube of pasta.
  • Don’t Overcook the Pasta: Al dente is what you’re after. Overcooked pasta could turn mushy when tossed with the creamy dressing.
  • Mix While Pasta Is Slightly Warm: This lets the flavors meld and soak in beautifully.
  • Let It Chill: If you have the time, let the salad sit in the fridge for 20-30 minutes; the flavors become even more vivid.
  • Balance the Acidity: Taste before serving—sometimes a little extra lime or a pinch more salt brings it to life.

How to Serve

This pasta salad is the answer to “What can I bring?” for any gathering, or simply your quick dinner dream.

Pairing Ideas:

  • Main Course: Serve as a weekday lunch or a satisfying summer dinner, especially with grilled chicken, fish, or tofu on the side.
  • Potluck or BBQ: Bring it chilled alongside your favorite grilled meats or veggie skewers.
  • Light Meal: Enjoy over a bed of greens, or stuff into a pita pocket for a fun lunch.
  • Toppings: Try sliced avocado, extra feta, or roasted sunflower seeds for crunch.

For extra color and freshness, always finish with a handful of cilantro and a squeeze of fresh lime right before serving!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover pasta salad into an airtight container and tuck it into the fridge. It keeps beautifully for up to 3-4 days—the flavors mingle more each day.

Freezing

Pasta salad is best enjoyed fresh or from the fridge. Freezing isn’t recommended—the veggies can lose their crunch and the creamy dressing can turn watery once thawed.

Reheating

No need to reheat! This salad is perfect served cold, though if you prefer room temperature, let it sit on the counter for 15 minutes before serving.

If the salad seems a bit dry after storing, revive it with a dollop more yogurt or a squeeze of lime before serving.

FAQs

  1. Can I make the dressing ahead of time?

    Absolutely! Prepare the dressing and store it in the fridge for up to 3 days. Just give it a good stir before pouring over your salad.

  2. What type of pasta works best for pasta salad?

    Short, sturdy shapes are the way to go—rotini, fusilli, or penne. These grip the creamy dressing and provide the best texture in each bite.

  3. Is it possible to make this salad vegan or dairy-free?

    Definitely! Swap Greek yogurt for a plant-based version and use vegan feta (or skip the cheese). The result is still creamy and tangy.

  4. How do I keep the salad from getting soggy?

    Be sure to drain and rinse the beans and corn well. Also, don’t overdress—add a little at a time and toss, saving extra to add just before serving if needed.

Final Thoughts

Go ahead and make this Fresh & Healthy Cilantro Lime Pasta Salad your new weeknight staple. It’s bursting with flavor, nutrition, and freshness, all dressed up in a super creamy (but light!) green dressing. There’s so much room to play and personalize, so gather your ingredients and dive in—you’ll be coming back for seconds, I promise!

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Fresh & Healthy Cilantro Lime Pasta Salad Recipe

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  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salads
  • Method: Blending
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This fresh and healthy Cilantro Lime Pasta Salad features a creamy Greek yogurt avocado dressing, loaded with protein-rich chickpeas, sweet corn, crisp cucumber, and creamy feta or cotija cheese. It’s a vibrant, hearty salad perfect for picnics, potlucks, or a quick weeknight meal. The tangy cilantro lime dressing perfectly complements the fresh veggie crunch and pasta base for a satisfying, nutritious dish.

Ingredients

Units Scale

For the Cilantro Lime Dressing:

  • 1 batch Greek Yogurt Avocado Salad Dressing (double the cilantro, omit the parsley)

For the Pasta Salad:

  • 1 (375g) box short pasta (rotini, fusilli, or penne), cooked according to package directions
  • 1 (19 oz.) can chickpeas, drained and rinsed
  • 1 (12 oz.) can corn, drained and rinsed
  • 1 medium cucumber, chopped
  • 1 small red onion, diced
  • 1/2 cup feta cheese or cotija cheese, crumbled
  • Fresh cilantro (optional, for garnish)
  • Lime juice (optional, to squeeze on top)

Instructions

  1. Prepare the Dressing: In a blender or food processor, combine the Greek Yogurt Avocado Salad Dressing ingredients, making sure to double the cilantro and omit the parsley. Blend until smooth and creamy. Set aside.
  2. Mix the Salad Base: In a large salad bowl, add the cooked and cooled pasta, chickpeas, corn, chopped cucumber, and diced red onion. Toss gently to combine all the ingredients evenly.
  3. Add the Dressing: Drizzle the prepared cilantro lime dressing over the pasta salad mixture. Toss everything together until the salad is evenly coated with the creamy dressing.
  4. Add Cheese and Garnish: Sprinkle the crumbled feta or cotija cheese over the top of the salad and gently mix to incorporate. Garnish with fresh cilantro leaves and a squeeze of lime juice if desired.
  5. Serve: Serve the salad immediately or refrigerate for up to several hours to allow flavors to meld. Enjoy chilled as a refreshing main dish or side!

Notes

  • You can prepare the pasta and dressing ahead of time for quicker assembly.
  • For a vegan version, use vegan feta cheese or omit the cheese.
  • This pasta salad is great served cold and makes excellent leftovers.
  • Add chopped bell peppers or cherry tomatoes for even more color and crunch.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 380
  • Sugar: 4g
  • Sodium: 540mg
  • Fat: 11g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 7g
  • Protein: 15g
  • Cholesterol: 12mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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