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About This Recipe
Looking for your new go-to summer recipe? This Cilantro Chili Lime Pasta Salad is the most delicious, zesty, easy-to-make recipe that will be on repeat! It’s perfect for spring and summer and is a great recipe for any get-together!
This easy pasta salad is a great vegetarian option that can be served as a side dish or toss in your favorite protein like Salsa Verde Chicken or Air Fryer Grilled Chicken Nuggets to make it a complete meal. The great thing about pasta salads are that they are easy recipes for prepping in advance so feel free to make a big batch and enjoy all week long for meal prep.
One of my favorite things about this pasta salad is that it has over 10 grams of protein thanks to my favorite protein pasta (Barilla Protein+)! You can also add southwest classics like creamy avocado, black beans or tomatoes for additional flavor (and fiber).
Why You’ll Love This Creamy Cilantro Lime Pasta Salad
- A fun way to mix up classic pasta salad! Bursting with so much zesty flavor and perfect for all the summer months!
- Serve as a vegetarian side dish or make into a meal with your favorite protein.
- Super quick and easy to make! Ready in just 30 minutes.
- Great for prepping in advance! Perfect for family gatherings or weekly meal prep.
- Lightened up and higher in protein than traditional pasta salad recipes.
- Pasta – bowtie pasta or other short pasta of choice (I used Barilla Protein+)
- Red bell pepper
- Red onion
- Corn – you can use fresh corn, frozen (thawed) or canned
- Cilantro
- Cheese – I love using yummy mexican cheese like cotija or queso fresco cheese
- Light mayo – can also use plain Greek yogurt
- Fresh lime juice
- Chili lime seasoning – such as Tajiín
- Use whole wheat pasta for an extra boost of fiber. Chickpea pasta will work for this recipe, but it does give a stronger flavor, especially when cold, so I don’t like using it for cold pasta salad recipes. But if chickpea pasta is your thing, go for it!
- Fresh veggies! Add extra veggies like cherry tomatoes, spinach, avocado, more bell peppers, jalapeno pepper, etc.
- Add beans! Want more protein and fiber? Add a can of black beans or chickpeas!
- Pair with protein! You can pair this pasta salad to the side of any dish or mix your favorite protein like my Salsa Verde Chicken or Air Fryer Grilled Chicken Nuggets right in!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Bring a large pot of water to a boil. Generously salt the water, then add the pasta and corn (only if using ears of corn). Cook the corn for a minute and 30 seconds, then remove from the pot and set aside. Once cool enough, cut corn off the cob. Cook pasta until it is al dente, about 9 minutes. Rinse with cold water to stop it from cooking, then drain well.
2. Meanwhile, add the dressing ingredients to a food processor and pulse until smooth.
3. To a big bowl, add the cooked pasta, bell pepper, red onion, corn, cilantro and cilantro chili lime dressing.
4. Mix everything together well then top with cotija cheese. Serve with your favorite protein and enjoy!
My Favorite Protein Pairings!
What is the best type of pasta for Cilantro Lime Pasta Salad?
You can use any type of short pasta for this recipe! Elbow macaroni, bowties (farfalle pasta), corkscrews, rotini pasta, etc! I used Barilla Protein+ for extra protein. Use a whole wheat pasta or chickpea pasta like Banza for extra fiber. Swap for your favorite gluten-free pasta if needed!
Can I prepare this cilantro lime pasta salad recipe in advance?
Yes! This is creamy pasta salad is a great recipe to prepare in advance for your next bbq or potluck! I think the longer this salad has to chill, the better the flavors come together.
How long does pasta salad last in the fridge?
This cilantro-lime pasta salad will stay fresh for up to 5 days in the refrigerator in an airtight container.
More Delicious Pasta Salads You’ll Love
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Cilantro Lime Pasta Salad
Ingredients
- 8 oz. bowtie pasta or other short pasta I used Barilla Protein+
- 1 red bell pepper (130g) finely diced
- 1/2 medium red onion (110g) finely diced
- 1.25 cups corn (175g) ~2 ears of corn
- 1/4 cup cilantro finely chopped
- 2 oz. cotija or queso cheese crumbled
Dressing:
- 2 Tbsp fresh lime juice (30g)
- 1/2 cup light mayo (120g) or Greek yogurt
- 1/4 cup cilantro roughly chopped (some stems ok)
- 2 tsp chili lime seasoning such as Tajiín
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Instructions
- Bring a large pot of water to a boil. Generously salt the water, then add the pasta and corn (only if using ears of corn). Cook the corn for a minute and 30 seconds, then remove from the pot and set aside. Once cool enough, cut corn off the cob. Cook pasta until it is al dente, about 9 minutes. Rinse with cold water to stop it from cooking, then drain well.
- Meanwhile, add the dressing ingredients to a food processor and pulse until smooth.
- To a big bowl, add the cooked pasta, bell pepper, red onion, corn, cilantro and cilantro chili lime dressing. Mix everything together well then top with cotija cheese. Serve with your favorite protein and enjoy!
Equipment
- Vegetable chopper optional
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
