Pasta salad has always had a spot on our summer table—easy to prep, bright with color, and never short on flavor. But a few summers ago, I found myself wanting something different. Something creamy but not heavy, zippy but not sour, and hearty enough to call lunch. That’s when this Corn and Avocado Pasta Salad with Cilantro and Lime was born.
It started one hot afternoon with a fridge raid and a half-used bunch of cilantro. My twins were bouncing off the walls, and I needed something fast but filling. I boiled pasta, squeezed a lime, and tossed in sweet corn and ripe avocado. The first bite? Pure sunshine. Creamy avocado played against the pop of corn, with the lime and cilantro tying it all together in a way that felt both fresh and satisfying.
Since then, it’s become my go-to—not just for family lunches but for potlucks and picnics too. What I love most is how easily this corn and avocado pasta salad comes together using pantry basics and fresh produce. You don’t need mayo or cheese for creaminess. The avocado does all the work, and that squeeze of lime? It wakes everything up.
In this article, I’ll show you how to make this vibrant pasta salad step-by-step, share smart prep tips to save time, and answer common questions people ask when working with lime, ricotta, and cookies. Ready for the full flavor? Let’s get started.
Corn and Avocado Pasta Salad with Cilantro and Lime
Ingredients
- 1 to 2 medium limes
- 5 tablespoons olive oil
- 3/4 teaspoon kosher salt plus more as needed
- 1/4 teaspoon freshly ground black pepper plus more as needed
- 1 pound dried short pasta
- 1 small red onion
- 1/2 cup fresh cilantro
- 2 medium avocados
- 2 cups fresh or frozen corn kernels
Instructions
- Bring a large pot of heavily salted water to a boil. Meanwhile, finely grate the zest of 1 to 2 medium limes until you have 1 tablespoon zest and refrigerate for garnish. Juice the limes until you have 2 tablespoons and place the juice in a large bowl. Add 5 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; whisk until emulsified.
- Add 1 pound pasta to the boiling water and cook according to package directions until al dente, 10 to 12 minutes. Meanwhile, dice 1 small red onion and place in a large fine-mesh strainer. Coarsely chop 1/2 cup fresh cilantro. Dice 2 avocados.
- When the pasta is ready, drain over the onion. Rinse with cold water to cool. Drain well. Transfer the pasta and onions to the bowl with the dressing. Add the cilantro, avocado, and 2 cups fresh or frozen corn kernels and toss to combine. Taste and season with more salt and pepper as needed. Sprinkle with the reserved lime zest.
Notes
Hide
shellfish-free
red-meat-free
pescatarian
pork-free
egg-free
vegetarian
vegan
tree-nut-free
alcohol-free
peanut-free
soy-free
high-fiber
sugar-conscious
fish-free
dairy-free
Per serving, based on 10 servings. (% daily value)
Calories
335
Fat
13.8 g (21.2%)
Saturated
2.0 g (9.8%)
Carbs
46.4 g (15.5%)
Fiber
5.3 g (21.3%)
Sugars
2.9 g
Protein
7.9 g (15.8%)
Sodium
148.8 mg (6.2%)
Bright Flavors in Every Bite – Why Corn and Avocado Are a Perfect Pair
Creamy Meets Crunchy
The heart of this dish is the creamy avocado meeting the crisp pop of sweet corn. When you combine those two with warm pasta and zippy lime juice, you get something special. The avocados lend that buttery texture while the corn—especially if it’s charred or super fresh—adds natural sweetness and crunch. If you’re using frozen corn, just thaw it ahead. It works beautifully.
This Corn and Avocado Pasta Salad with Cilantro and Lime doesn’t lean on dairy for flavor. Instead, it gets complexity from fresh herbs, citrus, and quality olive oil. The dressing is simple—lime juice, olive oil, salt, and pepper—but don’t let that fool you. It coats the pasta and clings to each veggie, making sure every bite hits all the right notes: tangy, silky, and light.
The Power of Lime and Cilantro
Lime juice adds brightness without overpowering the other ingredients. It’s key to balancing the richness of the avocado and the pasta’s starchiness. I suggest using fresh limes, not bottled juice, because the flavor difference is huge.
Cilantro, meanwhile, brings its bold herbal quality that ties the lime and avocado together. If you’re not a fan of cilantro, try chopped flat-leaf parsley for a different, milder take. But if you do love cilantro like we do, go generous. It lifts this dish from good to absolutely crave-worthy.
The beauty of this salad is how forgiving it is. You can play with the proportions, swap in different short pasta shapes, or even add extras like black beans or grilled chicken. But the core? That citrusy, herby, creamy combo—it’s what makes this salad sing.
Smart Prep & Freshness – How to Make the Perfect Pasta Salad Every Time
Prep Like a Pro: Timing Matters
Making this corn and avocado pasta salad with cilantro and lime is all about timing. While your pasta cooks, it’s the perfect moment to prep the dressing and chop your add-ins. Start by whisking together lime juice, olive oil, salt, and pepper in a large bowl—this becomes your flavor base.
As the pasta boils, dice your red onion and let it sit in a mesh strainer. Here’s a clever trick: draining the hot pasta directly over the onion helps mellow its sharp bite. It’s a small step that makes a big flavor difference. Rinse the pasta and onions together under cold water to stop the cooking and lock in that ideal al dente texture.
If you’re using frozen corn, toss it into the strainer too—it’ll thaw under the warm rinse and save you an extra step. Fresh corn works wonderfully, of course, especially if you have leftover grilled ears. Just slice off the kernels and you’re set.
By the time your pasta is cool, the rest is ready to go. Toss everything into your lime dressing and give it a good mix. This dish is proof that you don’t need complicated steps for great results.
Keeping Avocado Green and Gorgeous
The avocado is the creamy star here, but it can be finicky. Once cut, it starts to brown pretty fast. To keep your salad looking fresh, add the avocado at the very end—right before serving. This keeps its color vibrant and texture soft.
If you’re prepping ahead, follow the make-ahead tip: toss the salad with only part of the dressing, leave out the avocado, and refrigerate. Add the rest of the dressing and diced avocado when you’re ready to serve. A light toss and a sprinkle of reserved lime zest pull it all together.
The lime juice in the dressing also acts as a natural preservative for the avocado. Its acidity slows oxidation, so your salad stays bright even after it hits the table. And leftovers? They’ll still taste fresh for a couple of days—just store them in an airtight container and stir before eating.
Make It Yours – Easy Variations and Nutrition Tips
Customize for Any Diet or Occasion
One of the best things about this corn and avocado pasta salad with cilantro and lime is how versatile it is. The base recipe is naturally vegetarian, dairy-free, and egg-free—making it an excellent option for a variety of diets. But you can make simple tweaks to tailor it even more.
Need more protein? Add grilled chicken, shrimp, or canned black beans. If you’re going for a fully vegan salad, make sure your pasta doesn’t include eggs. Chickpea or lentil pasta are also great alternatives—they bring extra fiber and plant-based protein to the table.
Want a smoky twist? Grill the corn before slicing off the kernels, or use a smoked olive oil in the dressing. Craving a crunch? Top with toasted pepitas or crushed tortilla chips just before serving.
You can even shift the flavor profile slightly: swap the lime for lemon, or mix in chopped jalapeños for heat. The beauty of this salad is that the core ingredients—corn, avocado, lime, and cilantro—play well with a wide range of flavors. You can keep it simple or go bold.
Know What You’re Eating
This isn’t just a delicious salad—it’s also packed with nutrition. Each serving delivers a balance of complex carbs, healthy fats, and fiber. That creamy avocado brings heart-healthy monounsaturated fat, while corn adds natural sweetness and crunch without added sugar.
Here’s a quick look at the nutritional breakdown (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 335 |
| Total Fat | 13.8 g |
| Fiber | 5.3 g |
| Protein | 7.9 g |
| Sodium | 148.8 mg |
This salad is also naturally gluten-free if you use gluten-free pasta. And because there’s no cheese, cream, or mayo, it works well for people avoiding dairy or keeping things light.
From cookouts to weeknight dinners, this is the kind of recipe that fits wherever you need it. And with every bite, you’re getting something nourishing and flavorful.
Common Questions – From Ricotta to Freezing Cookies
Can you put lemon in ricotta?
Yes, you can! Lemon juice adds brightness and tang that balances the creamy texture of ricotta. It’s often used in savory spreads, pasta fillings, or even desserts like lemon ricotta cookies. Just a splash of fresh lemon brings out the cheese’s natural richness without overpowering it.
What is a ricotta cookie?
A ricotta cookie is a soft, cake-like treat made with ricotta cheese. The cheese keeps the cookie moist and tender while adding a subtle richness. They’re often flavored with citrus like lemon or orange and topped with a glaze. Though not part of this pasta salad, these cookies make a great dessert pairing for a summer spread.
How many calories are in a blueberry lemon cookie?
On average, a blueberry lemon ricotta cookie has around 120 to 160 calories, depending on size and ingredients. If it’s made with added glaze or butter, expect the number to be on the higher end. They’re typically lower in fat than traditional butter-based cookies, thanks to the moisture from the ricotta.
Can I freeze lemon ricotta cookies?
Yes, lemon ricotta cookies freeze well. Let them cool completely, skip the glaze (if you’re planning to freeze), and store in an airtight container or freezer bag for up to three months. Thaw at room temperature, and glaze just before serving if desired.
Conclusion: Fresh Flavor That Keeps You Coming Back
This corn and avocado pasta salad with cilantro and lime is more than just a dish—it’s a celebration of texture, flavor, and color in one bowl. Whether you serve it at a backyard barbecue, pack it for lunch, or prep it for a busy weeknight dinner, it always delivers.
It’s quick, flexible, and full of fresh ingredients that don’t need a lot of fuss. From the zesty lime to the creamy avocado, every bite feels like a small win for your taste buds.
No fancy tools, no hard-to-find ingredients—just a little chopping, a good stir, and you’re done. And that’s what makes this salad worth keeping in your regular rotation. Because when simple food tastes this good, there’s no reason to complicate it.
