Can I make this pasta salad ahead of time?

Yes, you can prepare most of the ingredients 1–2 days in advance. Cook the pasta and corn, chop the tomatoes and onion, and blend the dressing early. Just wait to add the avocado and toss everything together until shortly before serving to maintain freshness.

What type of pasta works best for this recipe?

Short pasta shapes like bow tie (farfalle), rotini, or penne work best because they hold the creamy dressing well and mix easily with the chopped vegetables.

Can I use frozen or canned corn instead of fresh?

Absolutely. Fresh corn gives the best texture and flavor, especially if grilled or boiled, but frozen or canned corn are great time-saving alternatives. Just be sure to drain and thaw before mixing in.

Cilantro Lime Pasta Salad

Description

This vibrant cilantro lime pasta salad is loaded with sweet corn, juicy tomatoes, creamy avocado, and tossed in a zesty Greek yogurt dressing. A quick and healthy summer dish perfect for potlucks, lunches, or light dinners.

Ingredients

Scale

16 oz bow tie pasta, cooked and cooled
1½ cups corn kernels (about 2 ears of corn)
1½ cups cherry tomatoes, halved
½ small red onion, chopped or thinly sliced
2 tablespoons cilantro, finely chopped
1–2 avocados, diced
Cotija cheese, crumbled (optional)

For the dressing

½ cup plain Greek yogurt
¼ cup fresh lime juice
¼ cup cilantro, roughly chopped (leaves and stems)
2 garlic cloves
½ teaspoon salt
⅛ teaspoon cayenne pepper

Cook Mode Prevent your screen from going dark

Instructions

Make the dressing: Combine Greek yogurt, lime juice, cilantro, garlic, salt, and cayenne in a food processor or blender and blend until smooth. Chill in the fridge while preparing the rest of the salad.
Cook the pasta: Boil the bow tie pasta until al dente according to the package directions. Drain and rinse under cool water to stop the cooking process and prevent sticking. Let it cool completely before combining with other ingredients.
Prepare the vegetables: Boil or grill fresh corn for 1½ to 2 minutes until bright yellow and tender, then slice the kernels from the cob. Halve the cherry tomatoes, chop the red onion and cilantro, and set everything aside.
Assemble the salad: In a large mixing bowl, combine the cooled pasta, corn, tomatoes, red onion, and cilantro. Pour your desired amount of dressing over the salad and gently toss until evenly coated.
Add the finishing touches: Just before serving, fold in diced avocado and sprinkle with cotija cheese if using. Serve chilled for the best flavor and texture.

Notes

If using a full box of pasta, consider doubling the dressing so the salad remains creamy.
For a protein boost, add grilled chicken, black beans, or shrimp.
To reduce tartness in the dressing, use less lime juice or add a touch of honey.
Store leftovers without avocado for 2–3 days and refresh with a little extra dressing before serving again.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Main Dish, Side Dish
Method: No-Cook (except boiling pasta/corn)
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 5g
Sodium: 270mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 10g
Cholesterol: 8mg