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To make a fresh and tasty cilantro lime pasta salad, you will need: - 8 oz (225 g) fusilli or rotini pasta - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/2 cup red bell pepper, diced - 1/4 cup red onion, finely chopped - 1 avocado, diced - 1/2 cup fresh cilantro, chopped - 1/4 cup olive oil - 3 tablespoons fresh lime juice - 1 teaspoon lime zest - Salt and pepper to taste - 1/4 teaspoon garlic powder - 1/4 teaspoon cumin (optional for added flavor) You can swap some ingredients if needed: - Any short pasta works. Try penne or macaroni instead of fusilli or rotini. - Mix in grape tomatoes or bell peppers of any color. - For a crunchier texture, use radishes instead of cucumbers. - You can replace olive oil with avocado oil for a different taste. - Use lemon juice if you run out of limes. - If you prefer no cilantro, parsley or basil can be good alternatives. For this recipe, gather these tools: - A large pot for boiling pasta - A colander for draining pasta - A cutting board for chopping veggies - A sharp knife for easy cutting - A large mixing bowl for combining everything - A whisk or fork for making the dressing - Measuring cups and spoons for accuracy These tools help you create a delicious cilantro lime pasta salad with ease. Remember, having the right equipment makes cooking more fun! For the full recipe, check out the earlier sections. Start by boiling water in a large pot. Add salt to the water for flavor. Once the water boils, add 8 oz of fusilli or rotini pasta. Cook the pasta according to the package instructions until it is al dente. This means it should still have a slight bite. After cooking, drain the pasta and rinse it under cold water. This stops the cooking and cools it down. While the pasta cooks, chop the fresh veggies. Dice 1 cup of cucumber, 1/2 cup of red bell pepper, and 1/4 cup of red onion. Halve 1 cup of cherry tomatoes. Finally, dice 1 avocado. Make sure to keep the avocado pieces big. This adds a nice texture to the salad. In a small bowl, mix the dressing. Whisk together 1/4 cup of olive oil, 3 tablespoons of fresh lime juice, and 1 teaspoon of lime zest. Add salt and pepper to taste. Then, mix in 1/4 teaspoon of garlic powder and, if you want, 1/4 teaspoon of cumin for extra flavor. Whisk until everything is well blended. In a large mixing bowl, add the cooled pasta. Then, toss in the veggies: cherry tomatoes, cucumber, red bell pepper, red onion, and 1/2 cup of chopped cilantro. This mix looks colorful and fresh. Pour the dressing over the pasta and veggies. Gently toss everything together so that the dressing coats each piece evenly. Next, carefully fold in the diced avocado. This keeps the avocado intact and adds creaminess. Cover the bowl and refrigerate for at least 30 minutes. This helps the flavors mix and become even better. Before serving, give the salad a gentle toss. Taste and adjust seasoning with more salt and pepper if needed. Enjoy your fresh and flavorful cilantro lime pasta salad! For the complete recipe, check out the Full Recipe. To make great pasta, start with a large pot of salted water. Bring it to a rolling boil. Add your pasta and stir it right away. This keeps it from sticking. Follow the cooking time on the package. Aim for al dente, which means firm to the bite. Once cooked, drain the pasta and rinse it under cold water. This stops the cooking and cools it down fast. Perfectly cooked pasta is key to a tasty salad. Making the dressing is easy. In a small bowl, mix olive oil, lime juice, and zest. Add salt, pepper, garlic powder, and cumin if you like. Whisk everything until it blends well. Taste it to check if it feels right. The dressing should be zesty and fresh. If it needs a kick, add more lime juice or salt. A good dressing brings all the flavors of your salad together. Fresh ingredients make this salad pop. Use ripe tomatoes and crunchy cucumbers for the best taste. Try to pick fresh cilantro with bright green leaves. The aroma of fresh herbs boosts flavor. Add avocado last to keep it whole and creamy. Each fresh bite makes the salad exciting. For even more flavor, use seasonal veggies. This way, you enjoy the best tastes nature offers. For the complete recipe, check the Full Recipe section. {{image_2}} You can easily add protein to make this salad heartier. Grilled chicken works well and adds a nice smoky taste. Shrimp also pairs nicely with the fresh flavors. For a quick option, use canned chickpeas or black beans. These protein choices boost nutrition and keep you full longer. To make this salad vegetarian, skip any meat and add more veggies. You can include roasted corn or extra beans. For a vegan version, just ensure your dressing has no honey. Swap honey with agave syrup for sweetness without animal products. Seasonal veggies can brighten your salad and add flavor. In spring, try asparagus or peas. Summer brings zucchini and bell peppers. In fall, consider roasted butternut squash or kale. Winter vegetables like Brussels sprouts or carrots can also work in this dish. Use what is fresh and local for the best taste. For the full recipe, check out the detailed instructions above. You can keep your cilantro lime pasta salad in a sealed container. Store it in the fridge. It will stay fresh for three days. If you want to keep it longer, consider freezing it. However, freezing may change the texture of the veggies. Avocado can brown quickly after cutting. To keep it fresh, squeeze lime juice on it. This helps slow down browning. You can also store it in an airtight container. Press plastic wrap directly onto the avocado. This limits air exposure. This salad is best served cold. If you must reheat it, do so gently. Use a microwave on low heat to warm it up. Be careful not to overheat, as this can ruin the flavors. Alternatively, enjoy it cold straight from the fridge for a refreshing meal. For the full recipe, refer to the earlier section. I recommend using fusilli or rotini pasta. These shapes hold the dressing well. They also catch bits of veggies in each bite. You want a pasta that adds texture and fun to your salad. Yes, you can make this salad ahead of time. It tastes better when the flavors mix. Just prepare it a few hours in advance. Store it in the fridge until you are ready to serve. The salad lasts about 3 days in the fridge. Keep it in an airtight container. After that, the veggies may get soggy. Always check for freshness before eating. You can, but fresh herbs taste best. Dried herbs can work in a pinch. Use about one-third of the amount when using dried. This way, you keep the flavor balanced. Cilantro lime pasta salad pairs well with grilled chicken or fish. You can also serve it with tortilla chips or a fresh fruit salad. These options add variety and complement the flavors nicely. This article covered all you need for a tasty cilantro lime pasta salad. We explored the right ingredients, cooking steps, and tips for flavor. You learned how to customize it with proteins or veggies. Proper storage and reheating tips help keep leftovers fresh. Trust these basics for your next meal—it's easy and fun! You can impress friends or family with this dish. Enjoy making it your own and sharing it with others.

- Cilantro Lime Pasta Salad

Get ready to impress with this refreshing cilantro lime pasta salad! Bursting with vibrant flavors from cherry tomatoes, cucumbers, and creamy avocado, this easy recipe is perfect for gatherings or meal prep. In just 45 minutes, you can whip up a dish that's not only delicious but also nutritious. Discover how to create the perfect cilantro lime pasta salad that will elevate your dining experience. Click through for the full recipe and serve up something amazing!
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Ingredients
  

8 oz (225 g) fusilli or rotini pasta

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup red bell pepper, diced

1/4 cup red onion, finely chopped

1 avocado, diced

1/2 cup fresh cilantro, chopped

1/4 cup olive oil

3 tablespoons fresh lime juice

1 teaspoon lime zest

Salt and pepper to taste

1/4 teaspoon garlic powder

1/4 teaspoon cumin (optional for added flavor)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.

    Prepare the Veggies: While the pasta is cooking, prepare the vegetables. Dice the cucumber, red bell pepper, and avocado. Halve the cherry tomatoes and finely chop the red onion.

      Make the Dressing: In a small bowl, whisk together olive oil, lime juice, lime zest, salt, pepper, garlic powder, and cumin until well combined.

        Combine Ingredients: In a large mixing bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro.

          Dress the Salad: Pour the dressing over the pasta and vegetables, and gently toss everything together until well coated.

            Add Avocado: Carefully fold in the diced avocado last, ensuring it remains intact.

              Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

                Serve: Before serving, give the salad a gentle toss and adjust seasoning with additional salt and pepper if necessary.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6