Mexican Pasta Salad with Vegetables and Lime Recipe
This is a colorful salad made with small pasta, crunchy vegetables, and a fresh lime and cilantro dressing. In Mexico, pasta salads often appear at picnics and family gatherings because they can be prepared in advance and are easy to transport. The flavor is similar to an Italian pasta salad, but with a more pronounced citrus note and a touch of chili.
This salad combines the comfort of classic pasta salad with bright Mexican-inspired flavors: fresh lime, cilantro, and chili. It’s easy to transport, tastes even better after resting, and works both as a side and a light main course, making it ideal for gatherings and meal prep.
Chef's tips
Use small pasta shapes like fusilli, farfalle, or macaroni so the dressing coats everything evenly and each bite has a bit of every ingredient. Don’t overcook the pasta—al dente texture is key so it doesn’t turn mushy after mixing with the dressing. Taste the lime juice before adding; if it’s very tart, balance it with a touch more honey.
How to serve
Serve chilled or at cool room temperature. Garnish with extra cilantro leaves and a few thin slices of fresh chili for color. It pairs well with grilled chicken, steak, or halloumi, and with simple sides like tortilla chips and guacamole for a casual buffet.
Ingredients
- pasta - 250 g
- bell pepper - 1 piece
- cucumber - 1 piece
- cherry tomatoes - 200 g
- onion - 0.5 piece
- corn - 150 g
- cheese - 120 g
- lime juice - 3 tablespoons
- vegetable oil - 3 tablespoons
- honey - 1 teaspoon
- chili pepper - 0.5 piece
- cilantro - 3 tablespoons
- salt
- black pepper
Preparation
- Cook the pasta in salted water according to the package instructions until al dente, meaning tender but still slightly firm to the bite. Drain and briefly rinse under cold water to stop the cooking.
- Remove the seeds and core from the bell pepper and cut it into small cubes. Cut the cucumber into half-moons or cubes, removing the seeds if necessary.
- Cut the cherry tomatoes in half and slice the onion into thin strips.
- Cut the cheese into small cubes. Drain the corn in a sieve.
- Finely chop the chili pepper, removing the seeds if you prefer a milder flavor.
- In a large bowl, combine the pasta, bell pepper, cucumber, tomatoes, onion, corn, and cheese.
- In a small bowl, whisk together the lime juice, oil, honey, chili, a pinch of salt, and pepper until the dressing is smooth and emulsified.
- Pour the dressing over the salad and mix thoroughly but gently so all the ingredients are evenly coated.
- Add the chopped cilantro and toss lightly again. Taste and adjust the seasoning with extra salt or lime juice if needed.
- Refrigerate the salad for at least 20 minutes to allow the flavors to meld.
Storage
No storage information available for this dish.
This salad is a great option for hot days when you want something refreshing but still satisfying. It travels well in a container, so it’s perfect for picnics, potlucks, or lunch at work. Feel free to adjust the amount of chili and lime to match your preferred level of heat and acidity.
