Why Make This Recipe
Summer Pasta Salad with Cilantro-Lime Dressing is perfect for warm weather gatherings. This refreshing dish combines bright flavors and colorful ingredients, making it a favorite for picnics and barbecues. If you’re looking for vibrant salad ideas, you might enjoy this Greek salad with fresh ingredients.
How to Make Summer Pasta Salad with Cilantro-Lime Dressing
Making this summer pasta salad is simple and quick. You may also find Big Mac Pasta Salad useful.
Ingredients:
- 300 g (10.5 oz) short pasta (fusilli or penne)
- 250 g (2 cups) cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 medium cucumber, chopped
- 1 cup corn (fresh or frozen)
- 1 cup cilantro, chopped
- 60 ml (¼ cup) lime juice, freshly squeezed
- 80 ml (⅓ cup) olive oil
- Salt and pepper, to taste
Directions:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Chop the cherry tomatoes, red bell pepper, and cucumber, and set aside in a large mixing bowl.
- Combine lime juice, olive oil, and chopped cilantro in a separate bowl or jar. Whisk or shake until well blended, and season with salt and pepper.
- Add the drained pasta and corn to the mixing bowl with the vegetables. Pour the cilantro-lime dressing over the top and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
How to Serve Summer Pasta Salad
This pasta salad is great on its own but pairs well with grilled meats or as a side for sandwiches. For an exciting twist, consider adding shrimp, which complements the salad wonderfully. You can find a great recipe for shrimp in this Aussie prawn salad for a delightful surprise.
How to Store Summer Pasta Salad
Leftovers can be stored in an airtight container in the refrigerator for up to three days. However, keep in mind that the pasta will absorb the dressing, so you might want to add a little extra lime juice and olive oil before serving the next time.
Tips to Make Summer Pasta Salad
- Be sure to use fresh produce for the best flavor.
- You can customize the salad by using a different type of pasta or by adding other favorite vegetables, like bell peppers or zucchini.
- If you’re looking for a more filling option, adding grilled chicken can turn this into a main dish. A chicken option can be seen in this Chicken Caesar salad recipe.
Variations
You can easily adapt this recipe by including ingredients like feta cheese or avocados for a creamier texture. Another refreshing option is to add a touch of spicy jalapeños or bring in tropical flavors with pineapple. For a hearty alternative, you might want to try this Caribbean salad with honey.
FAQs
1. Can I use a different type of pasta?
Absolutely! You can use any short pasta shape you prefer; just follow the cooking instructions for the specific type you choose.
2. Is this salad suitable for meal prep?
Yes, it’s great for meal prep. Just keep the dressing separate until you’re ready to eat for the best freshness.
3. How long can I keep the salad in the fridge?
The salad can remain fresh in an airtight container for about three days.
Conclusion
Summer Pasta Salad with Cilantro-Lime Dressing is a delectable and easy dish perfect for hot days and social gatherings. For ideas on a complementary dish, check out the Cilantro Lime Pasta Salad – Kalefornia Kravings and the Fresh & Healthy Cilantro Lime Pasta Salad (Super Creamy!). Enjoy your summer eating!
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Summer Pasta Salad with Cilantro-Lime Dressing
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing pasta salad featuring bright flavors and colorful ingredients, perfect for summer gatherings.
Ingredients
- 300 g (10.5 oz) short pasta (fusilli or penne)
- 250 g (2 cups) cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 1 medium cucumber, chopped
- 1 cup corn (fresh or frozen)
- 1 cup cilantro, chopped
- 60 ml (¼ cup) lime juice, freshly squeezed
- 80 ml (⅓ cup) olive oil
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes.
- Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Chop the cherry tomatoes, red bell pepper, and cucumber, and set aside in a large mixing bowl.
- Combine lime juice, olive oil, and chopped cilantro in a separate bowl or jar. Whisk or shake until well blended, and season with salt and pepper.
- Add the drained pasta and corn to the mixing bowl with the vegetables. Pour the cilantro-lime dressing over the top and toss until everything is evenly coated.
- Refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.
Notes
Use fresh produce for the best flavor. Customize with your choice of pasta or additional vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
