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.

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.

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.

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.

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

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)

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Instructions

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.
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.
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.
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.
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

Find it online: https://littlespoonbites.com/fresh-healthy-cilantro-lime-pasta-salad-recipe/