Cilantro Lime Pasta Salad
This cilantro lime pasta salad is bright, creamy, and full of fresh flavor, with every bite tasting like a little burst of sunshine. It is easy to make ahead, perfect for busy days, and always feels welcome on a family table or picnic spread.
Equipment
- 1 Large Pot
- 1 Large bowl
- 1 Colander
- 1 Whisk
Ingredients
- 12 oz short pasta rotini, fusilli, shells, or bowties
- 1 cup fresh cilantro chopped
- 3 tbsp lime juice fresh
- 1 tsp lime zest
- 2 tbsp olive oil
- 1 cup Greek yogurt or sour cream
- 1 garlic 1 clove, finely minced or grated
- 1 tsp salt or to taste
- 0.5 tsp black pepper or to taste
- 1.5 cup cherry tomatoes halved
- 0.5 cup red onion thinly sliced
- 1 cup cucumber diced
- 1 avocado avocado added just before serving
Instructions
- Bring a large pot of salted water to a boil, then cook the pasta until just tender. Drain it well and rinse briefly with cool water so it stops cooking and does not clump together.
- In a large bowl, whisk together the lime juice, lime zest, olive oil, yogurt or sour cream, garlic, salt, and pepper. Taste it and adjust the seasoning if needed. It should taste bright and balanced.
- Add the cooled pasta, cilantro, tomatoes, red onion, and cucumber to the bowl. Toss everything gently until the pasta is coated and the vegetables are evenly distributed.
- If you are using avocado, fold it in right before serving so it stays fresh. Chill the salad for at least 20 minutes if you have time, then give it one final toss and taste for salt and lime before serving.
Notes
Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. If the salad looks dry after chilling, stir in a small spoonful of yogurt, a drizzle of olive oil, or a squeeze of lime juice to bring it back to life. This dish is best served cold or at room temperature, so there is no need to reheat it. If you are adding avocado, keep it separate and mix it in just before serving for the freshest texture.