Cilantro Lime Pasta Salad



For the pasta salad:

  • 8 oz. bow tie pasta, cooked and cooled (or your favorite pasta)
  •  cups corn kernels (about 2 ears of corn)*
  •  cups cherry tomatoes, halved
  • ½ of a small red onion, chopped
  • 2 Tbsp 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 & stems are ok)
  • 2 garlic cloves
  • ½ tsp salt
  • ⅛-¼ tsp cayenne (depending on how spicy you want it)


To make the dressing:

  • Add all the ingredients to a food processor and blend until smooth. Then place it in the fridge while you prepare the rest of your salad.

To make the pasta salad:

  • Add your pasta, corn, tomatoes, onion and cilantro to a large bowl and pour your desired amount of dressing over the top.
  • Then toss the salad until it’s completely coated. Add your avocado and cotija cheese (if using) right before serving and serve immediately.


These are suggested amounts for the ingredients. Please feel free to add more or less of an ingredient if you prefer. (We’ll usually double the dressing if we’re using a full box of pasta.)

*Cook the corn using your preferred method. (We usually boil ours for 1½ – 2 minutes.)

For leftovers: Make another ½ batch of dressing to toss the salad in right before serving. (The pasta tends to soak up your dressing while it sits.)


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