Cilantro Lime Pasta Salad

Cilantro Lime Pasta Salad is the kind of bright, creamy dish that makes any table feel more inviting. Tender rotini catches every drop of tangy cilantro lime dressing, while charred corn adds smoky sweetness. Black beans, crisp cucumber, red bell pepper, and avocado bring plenty of fresh color.

A little cotija adds a salty finish, and roasted pepitas give each bite an unexpected crunch. The dressing blends Greek yogurt with mayonnaise, fresh lime, cilantro, garlic, and gentle jalapeño heat. It tastes rich without feeling heavy.

This easy pasta salad is perfect for cookouts, potlucks, lunches, or simple weeknight dinners. It can also be prepared ahead for easier serving. Just save the avocado, pepitas, and a spoonful of dressing for the final toss. Somehow, the bowl always looks generous —yet the leftovers never seem to last long.

Recipe Yield: 8 servings

INGREDIENTS

12 oz rotini pasta
1 ½ cups corn kernels, fresh or thawed frozen
1 can (15 oz) black beans, rinsed and thoroughly drained
1 cup diced English cucumber
1 cup diced red bell pepper
⅓ cup finely chopped red onion
1 medium avocado, diced
½ cup crumbled cotija cheese
⅓ cup roasted salted pepitas
½ cup packed fresh cilantro leaves and tender stems
½ cup plain Greek yogurt
⅓ cup mayonnaise
1 tsp olive oil
3 tbsp fresh lime juice
2 tsp finely grated lime zest
2 tbsp extra-virgin olive oil
2 tsp honey
1 small garlic clove
½ small jalapeño, seeded and chopped
½ tsp ground cumin
¼ tsp smoked paprika
¾ tsp kosher salt, plus more for the pasta water
¼ tsp black pepper

INSTRUCTIONS

1. Cook the pasta:
Cook the rotini in lightly salted water until just tender. Drain, rinse briefly with cool water, and shake off all excess moisture.

2. Char the corn:
Meanwhile, pat the corn dry. Heat 1 tsp olive oil in a large skillet over medium-high heat. Cook for 5–7 minutes, stirring occasionally, until lightly charred. Cool completely.

3. Blend the dressing:
Blend the cilantro, Greek yogurt, mayonnaise, lime juice, zest, olive oil, honey, garlic, jalapeño, cumin, paprika, salt, and pepper until creamy.

4. Dress the pasta:
Combine the cooled pasta with the corn, black beans, cucumber, bell pepper, and red onion. Pour in three-quarters of the dressing and toss thoroughly.

5. Chill the salad:
Cover and refrigerate for 30 minutes. This allows the pasta to absorb the cilantro lime flavor while remaining pleasantly firm.

6. Finish and serve:
Gently fold in the avocado, cotija, pepitas, and remaining dressing. Taste and add another squeeze of lime or pinch of salt as needed.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Remove excess moisture: Pat thawed corn dry and drain the beans thoroughly. Watery ingredients can dilute the creamy cilantro lime dressing.
• Cool before combining: Warm pasta or corn can soften the vegetables and absorb too much dressing. Let both cool before assembling the salad.
• Reserve the delicate ingredients: Add avocado, cotija, pepitas, and the final dressing just before serving. This preserves their color, texture, and freshness.
• Prepare it ahead carefully: Assemble everything except the avocado and pepitas up to one day ahead. Refrigerate the reserved dressing separately, then finish before serving.