Description
This Cilantro Lime Pasta Salad is bursting with fresh flavor and vibrant color. Tossed in a creamy Greek yogurt avocado dressing, it’s packed with chickpeas, corn, cucumber, and feta for a healthy, satisfying meal or side dish.
Ingredients
For the Cilantro Lime Dressing:
- 1 batch Greek Yogurt Avocado Salad Dressing (double the cilantro, omit the parsley)
For the Pasta Salad:
- 1 375g box pasta (short pasta like rotini, fusilli, or penne), cooked according to package directions
- 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 feta cheese or cotija cheese, crumbled
- Cilantro, optional, for garnish
- Lime juice, optional, to squeeze on top
Instructions
1. Make the cilantro lime dressing by blending ingredients together in a high-speed blender or food processor. Set aside.
2. In a large bowl, combine the cooked pasta, chickpeas, corn, cucumber, and red onion.
3. Drizzle the dressing over the pasta mixture and toss until everything is well-coated.
4. Sprinkle the crumbled feta cheese on top and gently toss to combine.
5. Garnish with fresh cilantro and a squeeze of lime juice, if desired.
6. Serve immediately or store in the refrigerator until ready to serve.
Notes
If prepping ahead, store the salad in an airtight container in the fridge for up to 5 days.
For best results, save a little dressing to add just before serving to maintain creaminess.
This recipe works great for meal prep — portion into containers for grab-and-go lunches.
Feel free to swap feta for cotija or add diced avocado for extra creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg