Cilantro Lime Pasta Salad
A refreshing, vibrant medley of flavors that combines pasta, fresh vegetables, and a zesty cilantro-lime dressing. Perfect for summer BBQs or quick lunches.
Ingredients
Pasta and Base Ingredients
- 8 oz short pasta (e.g., rotini or bowtie) Cooked until al dente
- 1 cup chickpeas, drained and rinsed Adds protein
- 1 cup diced cucumber Adds crunch
- 1 cup corn, sweet and cooked Enhances flavor
- 1 cup fresh cilantro, chopped Essential for flavor
- 1 medium avocado, diced Provides creaminess
Dressing
- 1/2 cup Greek yogurt Healthier alternative to mayonnaise
- 2 tbsp lime juice For zesty flavor
- 1 tsp salt For seasoning
- 1/2 tsp black pepper For seasoning
Instructions
Preparation
- Boil water in a large pot and add the pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Chop the cucumber, bell peppers, and avocado while the pasta cools. Rinse the chickpeas and corn.
Dressing and Combining
- In a small bowl, combine Greek yogurt, lime juice, salt, and pepper. Mix until smooth.
- In a large bowl, combine the cooled pasta, chopped vegetables, chickpeas, corn, and cilantro. Pour the dressing over the salad and toss until everything is evenly coated.
- Taste the salad and adjust seasoning with extra salt, lime juice, or herbs as desired.
Chill and Serve
- Chill the salad in the fridge for about 30 minutes before serving to allow flavors to meld.
Notes
Use fresh ingredients for the best flavor. Keep dressing separate if making in advance to maintain crispness. Consider adding grilled chicken or shrimp for added protein.