0.0 from 0 votes
Cilantro Lime Pasta Salad
Cooked pasta, sweet corn, crisp sweet peppers, cheese, and a delicious creamy cilantro lime dressing combine to make a cool, brightly flavored pasta salad that is a perfect side dish for dinner, lunch, potlucks, and many other occasions.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 12 side
Calories: 383 kcal
Course:
Side Dish , Salad
Cuisine:
Mexican
Ingredients
- 1 pound pasta I used farfelle
- 15.25 ounce sweet corn (1 can) drained
- ½ cup cilantro chopped
- 2 red pepper diced
- ½ red onion finely diced
- 8 ounces Monterey jack cheese cut into ½ inch cubes
- 2 avocados diced (optional- see note)
For the Cilantro Lime Dressing
- 2 cups cilantro
- ½ cup olive oil
- ¼ cup lime juice
- 1 garlic clove
- 1 tablespoon honey
- ½ teaspoon salt
Instructions
- Cook the pasta per package directions. Once done, drain and run cold water over the pasta to cool it down, then drain again.
- To make the dressing, combine the cilantro, olive oil, lime juice, garlic, honey, and salt in a blender and blend to smooth. Set aside.Alternatively, you can use a hand blender or food processor.
Cup of Yum
To assemble the Cilantro Lime Pasta Salad
- Combine the pasta, corn, 1/2 cup cilantro, red pepper, onion, and cheese in a large bowl.
- Pour the dressing over the pasta and toppings and toss to coat. Optional: If serving immediately, add the avocado and gently stir into the pasta salad.
- Serve immediately, or chill for up to 3 hours. If chilling, only add the avocado right before serving.
Notes
- This will make 12 side servings, or 8 main dish servings.
- Only add the avocado is serving fresh. If you want to save the salad, or use for meal prep, do not add avocado, or keep it to the side to add fresh when serving.
- Substitutions:
- - Any kind of pasta.
- - Orange or yellow peppers
- How to Store:
- To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 4-5 days
- How to Scale:
- This recipe can easily be doubled to make a very large portion that serves 24 as a side, or it can be cut in half to make a smaller portion.
- This recipe can easily be doubled to make a very large portion that serves 24 as a side, or it can be cut in half to make a smaller portion.
- Farfalle - Any kind of pasta.
- Red Pepper- Orange or yellow peppers
- in the refrigerator for 4-5 days
Nutrition Information
Calories
383kcal
(19%)
Carbohydrates
40g
(13%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
17mg
(6%)
Sodium
292mg
(12%)
Potassium
383mg
(11%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
1059IU
(21%)
Vitamin C
32mg
(36%)
Calcium
160mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12side
Amount Per Serving
Calories 383
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 17mg | 6% |
| Sodium | 292mg | 12% |
| Potassium | 383mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1059IU | 21% |
| Vitamin C | 32mg | 36% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.