Cilantro Lime Pasta Salad
Fresh and tangy, this cilantro pasta salad recipe is easy to fix and makes the perfect summer cookout side dish.
Video
Equipment
- 1 4.5 Quart Pot
- 1 Colander
Ingredients
- 16 Ounces Rotini Pasta Cooked and rinsed with cold water
- 3 Each Corn on the Cob cooked
- 12 Ounces Cherry Tomatoes cut in half
- ½ Each Red Onion chopped
- 2 Each Avocados peeled and chopped
- 1 Bunch Fresh Cilantro chopped
Dressing
- ½ Cup Mayonnaise
- ½ Cup Plain Greek Yogurt
- ½ Cup Lime Juice fresh squeezed
- 3 Cloves Garlic minced
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Crushed Red Pepper Flakes
Instructions
- Cook the pasta per the instructions on the box then run under cold water.16 Ounces Rotini Pasta
- Add to a large salad bowl, along with the corn, cherry tomatoes, red onion, avocado and chopped cilantro.3 Each Corn on the Cob, 12 Ounces Cherry Tomatoes, ½ Each Red Onion, 2 Each Avocados, 1 Bunch Fresh Cilantro
- In a smaller bowl add the yogurt, mayonnaise, lime juice, garlic, salt, pepper, and red pepper flakes and mix well.½ Cup Mayonnaise, ½ Cup Plain Greek Yogurt, ½ Cup Lime Juice, 3 Cloves Garlic, 1 teaspoon Salt, ½ teaspoon Black Pepper, ½ teaspoon Crushed Red Pepper Flakes
- Pour over the salad ingredients and toss well with salad utensils.
- Cover and refrigerate for 2 hours, to allow the flavors to marry together.
Notes
The refrigeration time is not essential, however it really does add to the overall flavor of the pasta salad.
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Nutrition
Calories: 237kcal | Carbohydrates: 28g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 295mg | Potassium: 265mg | Fiber: 2g | Sugar: 4g | Vitamin A: 343IU | Vitamin C: 17mg | Calcium: 30mg | Iron: 1mg
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