What is cilantro lime sauce used for?

Cilantro lime sauce is incredibly versatile. It’s often used as a salad dressing, taco topper, marinade for meats, or a drizzle over grain bowls and roasted vegetables. In this cilantro lime pasta salad , it serves as the creamy, herbaceous base that ties all ingredients together.

Is cilantro used in salads?

Yes, cilantro is commonly used in salads—especially those with Latin, Asian, or Middle Eastern influences. It adds a bright, citrusy depth that lifts other ingredients. In this recipe, it plays a starring role, infusing the dish with green freshness.

What to avoid when making pasta salad?

Avoid overcooking the pasta, using watery vegetables without draining, and adding the dressing too early or too late. Poor timing or improper seasoning can make pasta salad mushy or bland. For best results, cool pasta completely and season in layers.

How do you store cilantro lime crema?

Store the cilantro lime crema in an airtight container in the refrigerator for up to five days. Press plastic wrap directly against the surface to prevent browning from avocado oxidation. Stir well before using again to restore the creamy texture.

Cilantro Lime Pasta Salad: 1 Creamy Power Twist You’ll Crave

Description

Cilantro lime pasta salad with avocado-yogurt dressing, chickpeas, and corn. Fresh, creamy, and easy to prep for meals or gatherings.

Ingredients

For the Dressing:
- 1 avocado, peeled and pitted
- 1 cup plain Greek yogurt
- 1/2 cup fresh cilantro leaves, packed (double the usual amount)
- 2 tablespoons lime juice
- 1 garlic clove
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Pasta Salad:
- 12 oz short pasta (like rotini, fusilli, or penne), cooked and cooled
- 1 (19 oz) can chickpeas, drained and rinsed
- 1 (12 oz) can corn, drained and rinsed
- 1 medium cucumber, chopped
- 1 small red onion, diced
- 1/2 cup crumbled feta cheese
- Optional: extra cilantro and lime juice for garnish

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Instructions

Prepare the creamy dressing by blending the avocado, Greek yogurt, cilantro, lime juice, garlic, olive oil, salt, and pepper in a high-speed blender or food processor until smooth. Set aside.
In a large mixing bowl, combine the cooked pasta, chickpeas, corn, cucumber, and red onion.
Pour the dressing over the salad and toss until all the ingredients are evenly coated.
Sprinkle the crumbled feta cheese on top and gently mix.
Garnish with additional cilantro and a squeeze of lime juice if desired.
Serve immediately or refrigerate for later.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Pasta and Grain Salads
Method: No-cook
Cuisine: American