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This cilantro lime pasta salad has become my summer potluck signature dish, combining the bright flavors of lime and cilantro with creamy avocado and fresh vegetables for a crowd-pleasing side that disappears quickly.
I first discovered this recipe when searching for something to bring to a neighborhood barbecue that wouldn't wilt in the heat. Three years and countless potlucks later, it's still the dish friends specifically request I bring to summer gatherings.
Ingredients
- Bow tie pasta: creates the perfect vessel for catching the creamy dressing in every bite
- Fresh corn kernels: add natural sweetness and a satisfying pop of texture
- Cherry tomatoes: provide juicy bursts of flavor and beautiful color contrast
- Red onion: delivers sharp flavor that balances the creamy elements
- Fresh cilantro: brings the signature herbaceous note that defines this dish
- Ripe avocados: contribute creamy richness that transforms this from basic to luxurious
- Cotija cheese: offers a salty finish that complements the lime perfectly
- Greek yogurt: creates a protein rich base for the dressing without heaviness
- Fresh lime juice: provides the essential bright acidity that cuts through the richness
- Garlic: adds depth and complexity to the dressing without overpowering
Step-by-Step Instructions
- Prepare the dressing:
- Add Greek yogurt, lime juice, chopped cilantro, garlic cloves, salt and cayenne to your food processor. Blend until completely smooth with no visible cilantro pieces remaining. The mixture should be vibrant green and pourable but thick enough to coat a spoon. Refrigerate while preparing the remaining ingredients to allow flavors to meld.
- Cook the pasta:
- Bring a large pot of generously salted water to a rolling boil. Add bow tie pasta and cook according to package directions until al dente, usually about 10 to 12 minutes. Drain thoroughly and rinse with cold water to stop the cooking process and prevent sticking. Allow pasta to cool completely before assembling the salad.
- Prepare the vegetables:
- While pasta is cooking and cooling, prepare your vegetables. Slice cherry tomatoes in half. Finely dice or thinly slice red onion. Cook corn using your preferred method until just tender, about 1 to 2 minutes if boiling. Chop cilantro finely, separating the amount needed for the salad from what goes in the dressing.
- Assemble the salad:
- In a large serving bowl, combine cooled pasta, corn kernels, halved cherry tomatoes, chopped red onion and cilantro. Pour about two thirds of the dressing over the ingredients and gently toss until everything is well coated. Reserve remaining dressing for serving or leftovers.
- Finish and serve:
- Just before serving, dice avocado and sprinkle it over the top of the salad along with crumbled cotija cheese if using. For individual servings, place pasta salad in bowls and top each portion with avocado and cheese for the freshest presentation.
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The true secret hero of this recipe is the humble cilantro stem. While many recipes call for just the leaves, I include the tender stems in the dressing for maximum flavor. My grandmother always said that discarding cilantro stems was like throwing away half the flavor, and after years of testing, I completely agree with her wisdom.
Storing Leftovers
This pasta salad keeps wonderfully in an airtight container in the refrigerator for up to three days. The key to reviving leftover pasta salad is having extra dressing on hand. I typically make a double batch of the dressing and reserve half specifically for refreshing the next day. The avocado should be added fresh each time you serve for best appearance and texture. Allow the salad to come to room temperature for about 15 minutes before serving leftovers for the best flavor experience.
Customization Options
This recipe welcomes numerous adaptations based on what you have available. Black beans make an excellent protein addition if serving as a main dish. Diced bell peppers add sweet crunch and beautiful color. For a spicier version, add a finely diced jalapeño with seeds removed. The dressing can be adjusted for dietary needs by substituting dairy free yogurt alternatives like coconut yogurt, though the flavor profile will change slightly. For a richer version, replace half the yogurt with mayonnaise for an ultra creamy result.
Serving Suggestions
This versatile salad pairs beautifully with grilled proteins of all kinds. Serve alongside grilled chicken, fish or steak for a complete meal. For a Mexican inspired feast, offer it with grilled street corn and fish tacos. The bright flavors complement smoky barbecue perfectly, making it an ideal partner for ribs or pulled pork. For a vegetarian meal, increase the cheese and avocado and serve with warm tortillas. This pasta salad also makes an excellent lunch on its own, as the yogurt based dressing provides protein alongside the complex carbohydrates from the pasta.
Frequently Asked Questions
- → Can I make this pasta salad ahead of time?
Yes, you can prepare it ahead, but keep the dressing and avocado separate until right before serving for the freshest taste.
- → What vegetables can I add to this dish?
In addition to corn, tomatoes, and onion, you can try bell peppers, cucumber, or even roasted zucchini for extra variety.
- → How can I adjust the dressing if it's too tart?
You can reduce the lime juice or add a bit of honey or maple syrup to balance the tanginess.
- → What pasta works best for this dish?
Bow tie pasta is a great choice, but any medium-sized pasta like rotini or penne will work well.
- → Can I make this dish vegetarian or vegan?
Yes, for vegetarian leave out the cotija cheese, and for vegan, use a plant-based yogurt substitute for the dressing.