Creamy Cilantro Lime Pasta Salad

When the sun is high and the days stretch long, there’s one dish that always brings a smile to everyone’s face—Creamy Cilantro Lime Pasta Salad. I still remember stumbling upon this vibrant bowl at a neighborhood picnic years ago. Tucked between the grilled corn and lemonade stand, it stood out like summer in a dish—creamy, cool, and absolutely bursting with flavor.

There’s something so comforting about the tang of fresh lime juice combined with the earthy aroma of cilantro. It reminds me of summers in my grandmother’s backyard, where she grew pots of herbs along the fence and squeezed limes fresh from the tree. While she never made pasta salads herself, I’ve always imagined this recipe as something she’d approve of—fresh, hearty, and perfect for feeding the people you love.

Blending the soul of Southwest flavors with the comfort of a creamy pasta base, this cilantro lime pasta salad has become one of my favorite dishes to bring to potlucks, serve alongside grilled lamb skewers, or just tuck into for a quick weekday lunch. It’s the kind of recipe you’ll keep coming back to—not just because it’s simple and delicious, but because it feels like sunshine in every bite.

Why You’ll Love This Recipe

• Bright, Tangy Flavor – Thanks to lime juice and fresh cilantro, every forkful pops with a zesty brightness.
• Creamy but Light – The Greek yogurt and avocado dressing makes it creamy without being heavy.
• Nutrient-Rich – With chickpeas, cucumber, corn, and red onion, it’s packed with fiber, protein, and vitamins.
• Perfect for Meal Prep – Keeps well in the fridge and can be made ahead for busy weeks or events.
• Customizable – Add your favorite grilled protein, swap in other veggies, or go vegan with simple substitutions.

INGREDIENTS YOU’LL NEED:

For the Salad:

• 8 oz short pasta (rotini or penne)
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cucumber, diced
• 1 cup corn kernels (fresh, canned, or frozen & thawed)
• ½ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped

For the Creamy Cilantro Lime Dressing:

• ½ cup plain Greek yogurt
• 1 ripe avocado
• ¼ cup fresh lime juice (from about 2 limes)
• 1 garlic clove, minced
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste

How to Make Creamy Cilantro Lime Pasta Salad

This creamy cilantro lime pasta salad comes together with just a few fresh ingredients and a blender. It’s a wonderful balance of creaminess, crunch, and citrusy brightness—ideal for summer days.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook your pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down quickly. Set aside to let it fully cool.

Step 2: Blend the Dressing

In a blender or food processor, combine the Greek yogurt, ripe avocado, lime juice, garlic, and cilantro. Blend until smooth and creamy. Taste and add salt and pepper as needed. You’re aiming for a silky, slightly tangy dressing with a fresh herbaceous flavor.

Tip: If your dressing is too thick, add a splash of water or extra lime juice to loosen it up.

Step 3: Mix the Salad

In a large salad bowl, combine the cooled pasta, chickpeas, diced cucumber, corn, red onion, and cilantro. Pour the dressing over the top and gently toss to coat everything evenly.

Step 4: Let It Chill

Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time helps the flavors mingle and develop even more depth.

HELPFUL TIPS:

• Use Ripe Avocados – A soft, ripe avocado ensures your dressing will be ultra-smooth and creamy.
• Prep Ahead – You can cook the pasta and blend the dressing a day ahead. Store separately and toss just before serving.
• Tweak the Texture – Prefer more crunch? Add bell peppers or shredded carrots.
• Make It a Meal – Top with grilled chicken, shrimp, or spiced tofu to make it a heartier dish.
• Brighten It Up – A little lime zest or extra chopped cilantro adds extra brightness right before serving.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad
• Method: Boiled and blended
• Cuisine: Southwest Fusion
• Diet: Vegetarian

NOTES:

• If you’re planning to serve it later, keep the dressing separate and mix just before serving for the freshest result.
• You can also substitute the chickpeas with black beans for a slightly different flavor profile.

NUTRITIONAL INFORMATION (Approximate per serving):

• Calories: 350
• Protein: 12g
• Carbohydrates: 45g
• Fat: 15g
• Fiber: 8g
• Sugar: 5g

FREQUENTLY ASKED QUESTIONS:

Can I make this salad vegan?
Yes, simply swap out the Greek yogurt for a plant-based yogurt alternative like coconut or almond yogurt.

How long does it keep in the fridge?
Up to 3 days when stored in an airtight container. Add a splash of lime juice if it dries out.

What if I’m not a fan of cilantro?
Try substituting it with fresh parsley or basil. You’ll still get that fresh herb flavor with a slightly different twist.

Can I use a different pasta shape?
Absolutely! Bowties, fusilli, or elbow macaroni work beautifully in this salad.

STORAGE INSTRUCTIONS:

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The dressing may thicken slightly, so stir in a little extra lime juice or yogurt to refresh it before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Avocado Mango Salad with a Zesty Lime Dressing
• Peruvian Grilled Chicken Salad: A Summer Feast with Global Roots
• Quick and Easy Salad Bowls for Busy Days
• Corn Tomato Avocado Salad

CONCLUSION:

This creamy cilantro lime pasta salad captures everything we love about summer food—fresh, simple ingredients, bold flavor, and just the right balance of comfort and nutrition. It’s a dish that shows up at BBQs, picnics, and busy weekday dinners alike. Whether you’re cooking for your family or meal prepping for the week, this vibrant salad is bound to become a favorite in your kitchen.

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