Cilantro Lime Pasta Salad

I stumbled upon this recipe by complete accident three summers ago when I was desperate to use up the ridiculous amount of cilantro growing in my garden. (Pro tip: NEVER plant more than one cilantro plant unless you plan to open a salsa factory.) Now it’s requested at literally every summer cookout I attend!

This pasta salad is bright, zesty, and so refreshing – perfect for hot days when you want something that doesn’t feel heavy. The combination of tangy lime, fresh cilantro, and a kick of jalapeño makes it stand out from those boring mayo-drenched pasta salads that sit sadly on potluck tables. Plus, it actually gets BETTER after sitting in the fridge for a day, which makes it perfect for make-ahead meal prep.

Ingredients

For the Pasta Salad:

• 1 pound short pasta (I use bowtie/farfalle, but rotini or penne work great too)
• 1 pint cherry tomatoes, halved (the multi-colored ones make it prettier!)
• 1 can black beans, rinsed and drained (15 oz)
• 1 cup corn kernels (fresh off the cob is amazing, but frozen and thawed works too)
• 1 red bell pepper, diced
• 1/2 red onion, finely diced (soak in ice water for 10 minutes if you want to tame the bite)
• 1 jalapeño, seeds removed and minced (leave some seeds if you like heat!)
• 1 avocado, diced (add this right before serving)
• 1 cup cotija or feta cheese, crumbled
• 1 big handful of fresh cilantro, roughly chopped (about 1 cup loosely packed)

For the Lime Dressing:

• 1/3 cup fresh lime juice (from about 3-4 juicy limes)
• Zest from 2 limes (trust me, don’t skip this!)
• 1/2 cup good olive oil
• 2 cloves garlic, minced or grated
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1/4 teaspoon cayenne pepper for extra kick

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Let’s Make It!

Step 1: Cook the Pasta

1. Bring a large pot of water to a boil. SALT IT LIKE THE OCEAN! Seriously, don’t be shy with the salt.
2. Cook the pasta according to package directions until al dente. Nobody wants mushy pasta salad!
3. Here’s my secret step: once you drain the pasta, rinse it under cold water to stop the cooking, then toss it with a tiny splash of olive oil to prevent sticking. Works like a charm.
4. Set the pasta aside to cool completely. I usually spread it out on a baking sheet for faster cooling.

Step 2: Prep Your Veggies

1. While the pasta is cooking/cooling, chop all your veggies and put them in a giant bowl.
2. Quick tip for the corn: If using fresh corn on the cob, I like to char it a bit first! Just throw the shucked ears directly on a hot grill or under the broiler for a few minutes, turning occasionally, until you get some nice charred spots. Let it cool, then slice the kernels off. It adds amazing flavor!
3. For the red onion: If you hate that strong raw onion taste, soak your diced onion in ice water for about 10 minutes, then drain well. It keeps the crunch but tames the bite.
4. Hold off on adding the avocado and half of the cheese until just before serving.

Step 3: Make the Magical Dressing

1. In a jar with a tight-fitting lid (an old jam jar works perfectly), combine all the dressing ingredients.
2. Shake the living daylights out of it until everything is well combined and the dressing has thickened slightly.
3. Give it a taste and adjust seasoning if needed. Sometimes I add more lime or honey depending on how sweet my limes are.

Step 4: Mix It All Together

1. Add the cooled pasta to your bowl of veggies.
2. Pour about 3/4 of the dressing over everything and toss gently until well combined.
3. Add most of the cilantro (save some for garnish) and half of the cheese, and toss again.
4. Cover and refrigerate for at least 1 hour, but honestly, overnight is even better. The flavors need time to get friendly with each other!

Step 5: The Final Touch

1. When ready to serve, give the salad a taste and add more dressing if needed (the pasta will absorb quite a bit as it sits).
2. Now gently fold in the diced avocado and sprinkle the remaining cheese and cilantro on top.
3. Give it one final squeeze of fresh lime juice right before serving for a brightness boost!

Tips From My Kitchen Disasters

• DON’T add the avocado until right before serving or it will turn brown and mushy. Nobody wants that.
• If making this a day ahead, the veggies might release some liquid. No worries! Just drain any excess liquid, give it a fresh toss, and add a little more dressing if needed.
• The pasta absorbs a lot of the dressing as it sits, which is why I always make extra dressing. If your salad seems dry after chilling, drizzle in some more!
• If you happen to have a cilantro hater in your life (apparently it tastes like soap to some people?), you can substitute fresh basil or parsley. It’s different but still delicious.
• For meal prep, I sometimes add diced grilled chicken or shrimp to make it more substantial.

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Variations I’ve Tried Over the Years

Southwest Version: Add a diced mango and substitute lime-flavored tortilla chips (crushed) for the cheese. Adds amazing sweetness and crunch!

Mediterranean Spin: Skip the black beans and corn, use kalamata olives and diced cucumber instead. Keep the feta cheese. It’s like a Greek pasta salad but with that cilantro-lime punch!

Spicy Version: Add a second jalapeño with seeds intact, use pepper jack cheese instead of cotija/feta, and double the cayenne in the dressing. Have water ready!

Dinner Upgrade: Grill some chili-lime shrimp or chicken and serve it on top for a complete meal. Sometimes I do this and call it “dinner” when it’s too hot to cook anything else.

Budget Stretcher: Double the beans and pasta, use frozen veggies when fresh are expensive. It makes a TON of salad for not much extra cost.

Serving Suggestions

This salad is amazing with grilled meats – especially anything with Mexican or Southwestern flavors. Think grilled chicken with taco seasoning, burgers, or even fish tacos on the side!

It’s also hearty enough to be a vegetarian main dish, especially if you add some extra protein like pepitas (pumpkin seeds) or even a diced hard-boiled egg.

For potlucks, I serve it in a big colorful bowl and make sure to bring copies of the recipe because I ALWAYS get asked for it!

Storage & Make-Ahead Tips

This salad keeps really well in the fridge for about 3-4 days (minus the avocado). The flavors actually improve on day 2!

For make-ahead, do everything except adding the avocado, the final cheese sprinkle, and the reserved cilantro. Store the pasta salad in an airtight container in the fridge, and keep the extra dressing in its jar. Before serving, give it a fresh toss with a splash more dressing, then add your avocado and toppings.

If you’re taking this to a potluck or picnic, transport the avocado separately and add it on site to prevent browning.

Why This Recipe Changed My Potluck Game

Before creating this recipe, I was always the person bringing store-bought chips and dip to gatherings (no shame, we’ve all been there). But the first time I showed up with this colorful bowl of deliciousness, people went NUTS for it.

Now I’m actually excited when someone says “bring a side dish” because I know this is a guaranteed hit. The bright colors, fresh flavors, and the fact that it doesn’t wilt like a regular salad makes it perfect for outdoor events.

The best compliment I ever got was when my friend’s picky 7-year-old asked for seconds, then told her mom, “This is the best pasta ever.” Kid approval is the ultimate test!

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