Cilantro Lime Pasta Salad

This pasta salad combines cooked pasta with a fresh cilantro lime dressing, resulting in a vibrant and tangy dish with a crisp and creamy texture. It features chopped herbs, zesty lime, and other pantry staples, served chilled or at room temperature for a refreshing, colorful presentation.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4

Course: Main Course

Cuisine: Mexican-inspired

Calories: 350

Ingredients Equipment Method

Ingredients

8 ounces pasta (penne, fusilli, or rotini) uncooked
1 bunch fresh cilantro roughly chopped
2 limes lime juice freshly squeezed
3 tablespoons olive oil extra virgin preferred
2 cloves garlic minced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cherry tomatoes halved
1/2 cup cubed feta cheese

Equipment

Large pot
Mixing Bowl
Whisk or fork
Measuring Cups and Spoons
Knife
Cutting Board
Grater or zester

Method

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, then drain and rinse with cold water to stop the cooking process. Set aside.
While the pasta cooks, prepare the dressing. In a small bowl, whisk together lime juice, olive oil, minced garlic, salt, and black pepper until well combined. Finely chop the cilantro and stir it into the dressing.
8 ounces pasta (penne, fusilli, or rotini)
In a large mixing bowl, combine the cooked, cooled pasta with halved cherry tomatoes, cubed feta cheese, and the cilantro lime dressing. Toss gently until all ingredients are evenly coated and integrated.
8 ounces pasta (penne, fusilli, or rotini)
Adjust seasoning with additional salt and pepper if needed. For best flavor, cover and refrigerate the salad for at least 15 minutes to allow flavors to meld.
Serve the Cilantro Lime Pasta Salad chilled or at room temperature, garnished with extra cilantro if desired.
8 ounces pasta (penne, fusilli, or rotini)