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This hearty cilantro lime pasta salad has become my summer potluck signature, bringing together fresh ingredients with a zingy homemade dressing that keeps everyone asking for the recipe.
I first made this pasta salad for a neighborhood block party three years ago. What started as a way to use up extra cilantro from my garden has now become the dish everyone expects me to bring to summer gatherings.
Ingredients
- Rotini pasta: creates the perfect base as the spirals catch and hold the creamy dressing in every bite
- Greek yogurt avocado dressing: provides a healthier alternative to mayo based dressings while adding protein
- Chickpeas: offer a hearty protein boost that makes this salad satisfying enough for a main dish
- Sweet corn kernels: add pops of color and natural sweetness that balances the tangy lime
- Cucumber: delivers refreshing crunch and hydration making this salad perfect for hot days
- Red onion: introduces a pleasant sharpness that awakens all the other flavors
- Feta cheese: brings a salty creaminess that ties everything together
- Fresh cilantro: infuses the entire dish with its distinctive herbaceous flavor
Step-by-Step Instructions
- Prepare the dressing:
- Combine Greek yogurt, ripe avocado, extra cilantro, lime juice, garlic, and seasonings in your blender. Process until completely smooth, stopping once to scrape down the sides. The dressing should have a vibrant green color and pourable consistency. Taste and adjust lime or salt as needed.
- Cook the pasta:
- Bring a large pot of heavily salted water to a rolling boil before adding your pasta. Cook according to package directions until just al dente, usually 8-10 minutes. Remember that pasta will continue absorbing moisture from the dressing, so avoid overcooking. Drain thoroughly and rinse under cold water to stop the cooking process.
- Prep the vegetables:
- While the pasta cooks, chop cucumber into bite-sized pieces, ensuring they're uniform for consistent texture. Dice red onion finely to distribute its flavor throughout the salad without overwhelming bites. Drain and rinse both corn and chickpeas to remove excess starch and sodium.
- Assemble the salad:
- In your largest mixing bowl, combine cooled pasta with prepared vegetables and legumes. The key is having plenty of space to fold ingredients together without spilling. Pour about two-thirds of the dressing over everything and gently toss until evenly coated, adding more dressing as needed.
- Add finishing touches:
- Sprinkle crumbled feta across the top of your dressed salad. Fold in very gently to maintain the cheese's texture and visual appeal. For presentation, reserve a small handful to scatter right before serving. Add fresh cilantro leaves and a final squeeze of lime juice just before presenting.
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The double cilantro in this recipe transformed my relationship with this herb. I used to use cilantro sparingly until I discovered how it creates such a bright foundation when used generously. Now I grow extra cilantro in my garden beds specifically for this pasta salad.
Make-Ahead Tips
This pasta salad actually benefits from being made a few hours before serving. The flavors have time to develop and meld together, creating a more cohesive taste experience. If preparing more than 4 hours ahead, I recommend reserving about a quarter of the dressing to refresh the salad just before serving, as the pasta will continue absorbing moisture in the refrigerator.
Customization Options
The beauty of this recipe lies in its adaptability. For a protein boost, add grilled chicken or shrimp. Make it vegan by omitting the feta or substituting a plant based alternative. Cherry tomatoes add beautiful color and acidity during summer months. Black beans can replace or supplement the chickpeas for a southwestern twist. Avocado chunks make a luxurious addition but should be added just before serving to prevent browning.
Serving Suggestions
This pasta salad shines as part of a summer spread alongside grilled proteins like chicken or fish. It makes an excellent desk lunch that won't leave you feeling heavy but still satisfies hunger. For a complete meal, serve over a bed of mixed greens with a piece of crusty bread. The bright flavors complement spicy dishes particularly well, making it the perfect cooling side for anything with heat.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, any short pasta like fusilli, penne, or rotini works perfectly for this salad. Whole grain or gluten-free options can also be used.
- → What can I substitute for Greek yogurt in the dressing?
You can use plain regular yogurt or a plant-based yogurt as a dairy-free alternative, ensuring the flavor remains rich and creamy.
- → Is it possible to make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance, but for the best texture, add the dressing and garnishes just before serving.
- → Can I add more protein to this salad?
Certainly! Grilled chicken, shrimp, or even tofu would be great protein additions to complement the flavors.
- → How can I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. Toss well before serving again.