Cilantro Lime Pasta Salad Recipe
User Reviews
5
Cilantro Lime Pasta Salad Recipe
Description
Cilantro Lime Pasta Salad combines cooked farfalle noodles with fresh vegetables including cherry tomatoes, diced cucumber, corn, red onion, and bright cilantro. The salad is dressed in a freshly blended Green Goddess dressing composed of cilantro stems, avocado, olive oil, lime juice, Greek yogurt, and sriracha, creating a creamy and vibrant mixture.
The preparation involves cooking and cooling the pasta, chopping vegetables evenly, and blending the dressing until smooth. The dressing’s use of cilantro stems intensifies the herbaceous flavor, while the avocado and yogurt add creaminess balanced by lime's acidity and a hint of spice from sriracha.
This pasta salad is meant to be served cold, making it well-suited for meal prep or potlucks. It pairs well with grilled meats or as a refreshing side dish. The salad holds up well for up to five days when stored in an airtight container, retaining its fresh flavors and texture.
The notes suggest serving the salad chilled since the dressing and fresh produce lose appeal when heated.
Ingredients
For the pasta salad
- 1 box farfalle noodles
- 1 cup cherry tomato
- ½ English cucumber large
- 1 bag corn frozen
- ½ cup red onion
- ¼ cup cilantro chopped
- 1 lime zested
For the Green Goddess Dressing
- 1 buschel cilantro
- 2 tbsp olive oil
- 1 avocado
- 3 lime juiced
- 1 cup yogurt Two Good, plain, Greek
- 1 tbsp seasoning mix Trader Joe's Green Goddess flavor
- ¼ cup Parmesan Cheese shaved
- 1 tsp sriracha
Instructions
- First, prepare the noodles according to the box instructions. Once they are cooked, drain and rinse. Allow them to cool. Add them to the large mixing/serving bowl.
- While the noodles are cooking, prepare the vegetables. Cook the frozen corn (microwave or stove top), chop the cherry tomatoes into quarters, use a vegetable chopper to evenly chop the cucumber and red onion. Use a pizza cutter to finely dice cilantro.
- Add all of the chopped vegetables to the mixing bowl with the noodles. Add the lime zest over top.
- Lastly, make the dressing. A blender or food processor is going to work best. You could use an immersion blender as well if needed. In the blender, add cilantro stems and all (secret: the stem has the most flavor), along with the olive oil and lime juice.
- Blend it together until most of the cilantro is completely blended - it will look like green juice. If needed, add 1-2 tablespoons of water to help thin it out.
- Then, add avocado, plain greek yogurt. Blend again until completely smooth.
- Pour dressing over top of the vegetables and noodles.
- Toss to coat all of the ingredients with dressing. Serve and enjoy!
Notes
- Store in an airtight container and keep refrigerated for up to five days to maintain freshness.
- Serve this salad cold, as the dressing and vegetables are best enjoyed chilled.
- Meal prepping this salad works well since it retains texture and flavor when refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 271kcal | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 4mg | 1% |
| Sodium | 218mg | 9% |
| Potassium | 170mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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