Cilantro Lime Pasta Salad
A refreshing and vibrant salad made with pasta, cilantro, lime dressing, and fresh vegetables, perfect for picnics, weeknight dinners, and gatherings.
Ingredients
Pasta and Dressing
- 12 oz Pasta (farfalle or rotini) Your choice of pasta
- 1/4 cup Lime Juice (about 2 limes) Freshly squeezed for best flavor
- 1/4 cup Olive Oil Extra virgin recommended
- Salt and Pepper To taste
Vegetables and Extras
- 1 cup Fresh Cilantro, chopped Adds freshness
- 1 cup Cherry Tomatoes, halved For sweetness and color
- 1/2 cup Red Onion, finely chopped Adds a sharp flavor
- 1 large Avocado, diced Add right before serving
- Optional: Jalapeños or black beans For extra heat or protein
Instructions
Cooking the Pasta
- Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
- Drain and rinse under cold water to stop the cooking process.
Preparing the Dressing
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Adjust seasoning as needed.
Combining Ingredients
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, red onion, and avocado.
- Gently fold in the chopped cilantro.
Finishing Touches
- Pour the lime dressing over the salad and toss gently to combine.
- Sample your salad and adjust the flavors if necessary.
- For best flavor, let the salad chill in the fridge for about 30 minutes before serving.
Notes
Make this salad ahead for meal prep, add other veggies, and store leftovers in an airtight container. Keep avocado separate until serving to maintain freshness.