What are common mistakes when making pasta salad?

1. Overdressing or Underdressing the salad - You want all of the ingredients to be coated but not overly dressed. 2. Overcooking the Pasta - It's best to cook the pasta to al dente, because if the pasta is overcooked then it will get soggy and too soft. 3. Not using a Variety of Textures - You want the salad to have some crunchy ingredients, some crispy ingredients, and some soft, creamy ingredients.

Should I rinse pasta for pasta salad?

You should rinse pasta when making a pasta salad. Rinsing helps separate the noodles so they don't all clump together.

Cilantro Lime Pasta Salad | Kathleen's Cravings

Name: Cilantro Lime Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1/3 cup plain Greek Yogurt, nonfat or full fat; 1/4 cup lime juice; 1/3 cup chopped fresh cilantro, loosely packed; 2 garlic cloves; 1/2 teaspoon kosher salt; 1/8 teaspoon cayenne pepper; 16 oz bow tie pasta, or other small shape; 1 15oz can corn kernels, rinsed and drained; 1 pint cherry tomatoes, halved; 1/2 small red onion, diced or thinly sliced; 3 tablespoons chopped fresh cilantro; 1-2 avocados, diced (optional); Crumbled Cotija Cheese or Queso Fresco (optional)

Cilantro Lime Pasta Salad

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★★★★★

5 from 1 reviews

This Cilantro Lime Pasta Salad uses an easy Cilantro Lime Greek Yogurt dressing that is tossed with pasta, corn, tomatoes, and more! It's super easy to customize with different mix-ins and stores well in the fridge to be used as meal prep.

Author: Kathleen Hansen
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Pasta
Method: Stove
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Cilantro Lime Yogurt Dressing

1/3 cup plain Greek Yogurt, nonfat or full fat
1/4 cup lime juice
1/3 cup chopped fresh cilantro, loosely packed
2 garlic cloves
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper

Pasta Salad

16 oz bow tie pasta, or other small shape
1 15oz can corn kernels, rinsed and drained
1 pint cherry tomatoes, halved
1/2 small red onion, diced or thinly sliced
3 tablespoons chopped fresh cilantro
1-2 avocados, diced (optional)
Crumbled Cotija Cheese or Queso Fresco (optional)

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Instructions

Cook Pasta - Start by getting a pot of salted water boiling and cooking the pasta to al dente. Rinse and drain the pasta and set aside.
Cilantro Lime Dressing - Add the dressing ingredients to a food processor or blender. Blend until smooth. I like to still have some small pieces of cilantro. You can make the dressing thinner by adding a little more lime juice or water, if needed. Store dressing in fridge until ready to use.
Toss Pasta Salad - Add the cooked and slightly cooled pasta, rinsed corn, halved tomatoes, diced onion, and fresh cilantro to a large bowl. Pour over the desired amount of dressing and toss to combine. If using avocado or crumbled cheese, I like to add that at the end or on the individual servings.
Serve - Serve immediately at room temperature or store in the fridge for up to 4 days.

Notes

Red Onion - To remove some of the 'bite', you can soak the diced onion in ice water for 10-15 minutes while you prep the ingredients.

Storage - The dressing can be stored in the fridge on its own for up to 5 days. The tossed salad can be stored in the fridge for up to 4 days. If storing, I recommend holding off on adding the avocado until just before serving or it will brown.

Corn - You can use a can of corn kernels, frozen corn that has been quickly cooked in a pan to reheat, or corn kernels cut off leftover corn on the cob.

Nutrition

Serving Size: 1/6 of recipe
Calories: 346
Sugar: 7 g
Sodium: 213.2 mg
Fat: 2.6 g
Carbohydrates: 68.3 g
Fiber: 4.1 g
Protein: 13.2 g
Cholesterol: 2.1 mg

Keywords: Cilantro Lime Pasta Salad, Cilantro Lime Greek Yogurt Dressing, Cilantro Lime Dressing

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