Name: Creamy Cilantro Lime Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 80 min
Ingredients: ½ cup plain Greek yogurt; ½ cup mayo; 2 tbsp fresh cilantro (finely chopped); ¼ tsp garlic powder; ½-1 tsp chipotle chili pepper seasoning ((**see note below)); juice and zest from one lime ((don't forget the zest! It adds a lot of flavor)); 1 tsp salt; 1 lb rotini pasta noodles (any short noodle will do); 1 large cucumber (peeled and finely chopped); ½ red onion (finely diced); 1 cup corn (fresh or canned); 1-2 avocados; 1 cup cheese (queso fresco, Cotija or finely grated Parmesan); 2 tbsp fresh cilantro (finely chopped)

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Introducing my all-time favorite pasta salad, the Creamy Cilantro Lime Pasta Salad! Inspired by the flavors of Mexican Street Corn, this dish has quickly become a staple in my kitchen. The dressing is what truly sets it apart—bursting with the bright, zesty flavors of fresh cilantro and lime, perfectly balanced with a creamy, tangy base. Every bite is a delightful mix of textures and tastes, making it an irresistible option for any meal.

My family absolutely loves this pasta salad, and we enjoy it all year round. Whether it’s a summer barbecue or regular dinner, this dish always hits the spot. I make it often to have as a quick, convenient meal on hand, and it never disappoints. The combination of flavors and the ease of preparation make it a go-to favorite in our household. Trust me, once you try it, you’ll see why we can’t get enough of this delicious pasta salad!

INGREDIENTS

For the Dressing:

Plain Greek yogurt – Greek yogurt is a great base for this dressing and it’s also an excellent way to add protein to this pasta salad. Make sure it’s plain, and not a flavored one.
Mayo – Adds a tangy flavor to the dressing.
Fresh cilantro – I use about half a bunch of cilantro for this recipe. Finely chop it and reserve two tablespoons for the dressing.
Garlic powder
Chipotle chili pepper seasoning – How much of this you use is completely based on your personal spice preferences. If you’re sensitive to spice and want to keep this mild, only add ½ teaspoon of this. However, if you’re like me and prefer a little spice, add 1-2 teaspoons.
Juice and zest from one lime – Both of these ingredients are very important, as they add A LOT of flavor to the pasta salad. Especially don’t skip the zest! When writing up this recipe, I tried making it once without the zest and noticed a big difference in the flavor.
Salt

Remaining Ingredients:

Rotini pasta noodles – I prefer rotini, but any short noodle will do, such as penne, bow tie, rigatoni, orecchiette, elbow or ziti.
Cucumber – Peel the cucumber and then cut it lengthwise. Using a spoon, gently scoop out the seeds and chop the rest into small pieces.
Red onion – Finely diced.
Corn, fresh or canned – Roasted corn is great if you have the time, but if not, canned works too. I use that most of the time. However, you can also use fresh or frozen. Just be sure the corn is fully cooked before adding it to the pasta salad.
Queso fresco, Cotija or finely grated Parmesan – All three of these cheeses compliment this pasta really well. If you want a more mild flavored cheese, I would opt for the queso fresco. If you like cheeses with a more strong flavor, you should use either Cotija or Parmesan.
Fresh cilantro
Avocado – I love adding avocado to this pasta salad. However, if you choose to add some, don’t add them until right before serving to avoid them turning brown. If you aren’t going to finish the pasta salad in one setting, add the avocado to each individual serving. If you’re serving this at a party or large gathering and you think it will be finished quickly, you can add it to the pasta right before serving, squeeze some extra lime on top and gently toss.

VIDEO INSTRUCTIONS

STEP-BY-STEP INSTRUCTIONS

Start by bringing a large pot of water to a boil.

While you wait for the water to boil, mix all the dressing ingredients together in a large bowl. Don’t forget to add the lime juice and zest! Both of these really make this dressing stand out. Place the bowl in the refrigerator until you’re ready for it.

summer pasta salad, pasta salad recipe, cilantro lime pasta salad — For the Dressing

Next, prep the veggies. Finely chop the cilantro and red onion. Peel and dice the cucumber into small pieces. Prepare your corn, if using fresh.

When the water is boiling, cook pasta according to package instructions. Once cooked, run under cool water and drain well.

In the large bowl with the dressing, add the cooled pasta, corn, cucumber, onion, cilantro and cheese. Mix everything well.

If adding avocado, don’t add it until right before serving to avoid them turning brown.

RECIPE NOTES FOR CREAMY CILANTRO LIME PASTA SALAD

Corn – If possible, this dish is best with fresh corn. I love when corn is in season and I can roast or grill some for this recipe. However, if you can’t find fresh corn, canned or frozen work fine too. Just be sure that if you use fresh or frozen, that you fully cook the corn before adding it to the pasta salad.

Spice level – This recipe adds a kick to the dressing with the addition of chipotle chili pepper seasoning. It’s my favorite ingredient because of how much flavor it adds. However, a little goes a long way. It can get spicy really quick. That’s why I suggest starting with ½ teaspoon and then slowly adding more to your spice preference. I like mine pretty spicy and use a full teaspoon.