Cilantro Lime Pasta Salad

An easy pasta salad that’s exploding with flavor with just a touch of heat! It’s creamy, zesty and perfect for your next potluck or bbq!

A quick and easy pasta salad recipe that's made with bow tie pasta, fresh corn, tomatoes, red onion and avocado and all tossed in an easy cilantro lime dressing!

Say goodbye to traditional pasta salad and hello to this creamy bowl of deliciousness! 😉 It’s always around summer that I start craving pasta salad. And every year I always make the same old tried and true recipe… Well not this year babes! This year I’m kicking it up a notch with this delicious and easy cilantro lime pasta salad! It’s light and refreshing, only requires a handful of ingredients and full of all those zesty Mexican flavors! (This is one dish you can bet we’ll be making all summer long!😎)


These ingredients are so simple and there’s hardly any prep work required too! Plus you can add as much or little of each as you want depending on your personal preference.

  • Short pasta: I used bow tie pasta for mine but almost any kind of short pasta would work too.
  • Corn: Use fresh corn for an added pop of sweetness and texture! (Frozen corn can be used instead but it won’t have the same texture.)
  • Cherry tomatoes
  • Red onion
  • Cilantro
  • Avocado: Adds so much creaminess to your pasta salad!
  • Cilantro lime dressing: A fresh and tangy homemade dressing that ties it all together!
Give this tasty cilantro lime pasta salad a try at your next potluck and barbecue! It's falvorful, easy to make and healthier for you too!

How do I cook fresh corn?

The easiest way to cook fresh corn is to boil it. We do this all the time at our house and it comes out perfect and delicious every single time! Here’s how we do it below.

  1. Fill a large pot half way with water, cover it and bring it to a boil.
  2. Once it’s boiling, add your corn and boil for 1-2 minutes. (The corn should turn a bright vibrant yellow color.)
  3. Take the corn out of the pot and let it cool completely before cutting the kernels off.
Cilantro lime pasta salad is the perfect side dish to serve this spring and summer! It's tangy, creamy and perfect for a crowd!

How to make a healthy cilantro lime dressing

Like most salads, the true star of this recipe is the dressing! It’s cool and creamy, a little tangy and has just a touch of spice right at the very end. It’s the perfect way to tie all these ingredients together!

  • 1/2 cup plain greek yogurt
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped cilantro
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp cayenne (If the dressing is too spicy try using 1/8 tsp of cayenne instead.)

Place all your ingredients together in a food processor and blend until smooth.

Store the dressing in the fridge until your ready eat. It should last for about 1 week. (You can also use this to dress any other kind of salad too or even as a dip for veggies!)

A true family favorite! This easy pasta salad is full of zesty Mexcian flavors with just a hint of spice!

I hope you enjoy this cilantro lime pasta salad just as much as my family does! Have the best day loves!

More pasta salad recipes you might like:

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

A white bowl filled with cilantro lime pasta salad dressed in a lightened up cilantro lime cream sauce
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5 from 1 vote

Cilantro Lime Pasta Salad

A tasty pasta salad loaded with fresh corn, tomatoes, red onion, creamy avocado and all tossed in a tangy homemade dressing! It's so easy to make and always a family favorite!
Prep Time20 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Mexican, Pasta, Pot Luck
Keyword: cilantro, easy, healthier, lime, pasta salad
Servings: 6 servings


For the pasta salad:

  • 8 oz. bowtie pasta, cooked and cooled (or your favorite pasta, use gluten free if needed)
  • cups corn (about 2 ears of corn)
  • cups cherry tomatoes, sliced
  • ½ small red onion, chopped
  • 2 Tbsp cilantro, chopped
  • 1-2 avocados, cut into cubes
  • Optional topping: cotija cheese

For the dressing:

  • ½ cup greek yogurt
  • ¼ cup fresh lime juice
  • ¼ cup cilantro (leaves & stems are fine)
  • 2 garlic cloves
  • ½ tsp salt
  • ⅛-¼ tsp cayenne


To make the dressing:

  • Add all ingredients to a food processor and blend until smooth. Place it in the fridge until you're ready to use it.

For the pasta salad:

  • Add your pasta, corn, tomatoes, onion and cilantro to a large bowl and toss it with your desired amount of dressing. Top with avocado right before serving! (Optional: Serve it with cotija cheese on the side.)


  1. Such a delish & easy recipe, 😊 thanks

  2. Do you have any nutrition information for this recipe?

  3. Easy to make but for me it was a little to tart. I will use less lime juice next time. Overall I liked it. Thank you so much for the recipe.

  4. This looks delicious and I am going to try it. One question, is the corn cooked or raw off the of the cob?

    • Oh yay, I can’t wait to hear what you think! It can be both actually! We’ll usually boil the corn for about 1 minute or so and then cut the kernels off but if I’m short on time then I’ll cut them off raw. They taste the same either way. 🙂

  5. Melissa Murphy

    How long does this salad keep in the fridge? I’m hoping for yummy leftovers!

    • Hi Melissa! I would say about 3-4 days. The pasta tends to soak up some of the dressing while it sits so I would suggest saving any leftover dressing you have too. I can’t wait to hear what you think! 🙂

  6. hey there! quick q – should the plain greek yogurt be 0% fat? 2% fat? just confused by that. thanks so much!

    • Hi Kathleen! It really depends on your personal preference. I usually use 0% fat because it doesn’t have as strong of a yogurt flavor. I hope this helps!

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