Okay, So Why Am I Obsessed With This Salad?

You ever have those days where you just stare into the fridge hoping dinner will magically materialize? Yeah, me too. That’s actually how I stumbled into making this cilantro lime pasta salad ages ago—summer heat, zero motivation, and a bag of limp cilantro begging for a second chance. First time I whipped it up, my brother inhaled half the bowl before I’d even sat down. And now, even my picky uncle (hi, Uncle Kev) requests it for every family BBQ, though he still insists cilantro tastes like soap… Oh well, more for the rest of us!

Why You’ll Probably Love This (If You’re Anything Like Me)

I make this when I want something bright and zippy but can’t face another boring lettuce salad. My family goes nuts for it because it’s not heavy, but somehow still feels like a proper meal (especially if you toss in chicken or shrimp). Plus, it actually gets better after sitting in the fridge for a bit—which is rare in the world of pasta salads, right? Confession: I used to dread chopping cilantro, but now I just bunch it up and hack away. Works fine. If you’ve ever battled dry, flavorless pasta salad, this one’s like a breath of fresh air—literally!

What You’ll Need (And What You Can Swap)

350g (about 12oz) pasta—fusilli, rotini, penne—whatever’s in your cupboard. I sometimes use bowties because they look cute, but any short pasta works.
1 big bunch fresh cilantro, chopped. My grandmother swore by organic cilantro, but I’ve honestly used the sad, discounted bunches and… still good.
Juice and zest of 2 limes. Bottled lime juice works in a pinch, but I think the zest really makes it pop.
1/3 cup olive oil—extra virgin if you’ve got it, but regular is fine.
2 cloves garlic, minced or just smashed if you’re feeling lazy (I won’t judge).
1 cup cherry tomatoes, halved. Or diced regular tomatoes, or even sun-dried. Once I used grape tomatoes—tasted the same.
1/2 cup crumbled feta cheese. Cotija or even goat cheese is fun, too. Or skip it for vegan vibes.
1/4 cup red onion, thinly sliced. If onions feel too strong, quick-pickle them in some lime juice for ten minutes.
1 can black beans, rinsed and drained. Or chickpeas if that’s all you’ve got. Sometimes I toss in roasted corn, but that’s more of a sometimes thing.
Salt and pepper to taste. Chili flakes if you want a little kick.

How I Actually Throw This Together

Cook the pasta just until al dente. (This is where I usually lose track of time and overcook it, so maybe set a timer. Or don’t, but then it’s on you.) Drain and rinse under cold water—yeah, I know some folks hate rinsing pasta, but for salad, it absolutely helps.
While that’s happening, whisk up the olive oil, lime juice, lime zest, garlic, plenty of salt and pepper (and chili flakes if you’re feeling wild) in a big bowl. I usually throw the chopped cilantro in here, too, so it gets coated in all the good stuff.
Add the cooled pasta, tomatoes, black beans, onion, and feta. This is where I sneak a bite and adjust the seasoning. Don’t worry if it looks a bit messy—once it chills, it comes together.
Toss everything really well. Cover and stick it in the fridge for at least 30 minutes—or overnight if you can wait. It’s honestly better the next day (unless you eat it all, which, fair).

Notes From My Many, Many Attempts

If you somehow forget the lime zest, just say the salad is “rustic”—no one will notice.
Actually, I’ve learned you can make this with leftover spaghetti, just chop it up into short lengths. Feels wrong, tastes right.
Don’t stress if you overdo the cilantro. “Too much cilantro” isn’t a thing in my book.

When I’ve Gotten a Bit Experimental (or Carried Away)

Grilled corn is fantastic in here—adds a sweet, smoky bite.
Diced avocado tossed in at the last minute feels very California, but don’t add it too early or it goes mushy.
I once tried pineapple chunks (don’t ask why)—that was… not a repeat.
Shrimp or grilled chicken = instant meal. Just be sure to season them well.

What If I Don’t Have a Fancy Salad Bowl?

No stress. A big cooking pot, mixing bowl, or even an extra-large Tupperware does the trick. I used to think you needed the ‘right’ bowl, but honestly, who cares? If you’re serving for a crowd, just give everything a toss right before serving so nothing gets soggy. Oh, and if you don’t have a zester, try using the smallest side of your box grater—or just skip it, and squeeze a bit more lime juice.

How Long Does This Actually Stay Good?

Technically, you can keep it in an airtight box in the fridge for up to three days. But (and this is a big but), in my house, it never lasts more than a day—someone’s always ‘just tasting’. If you do keep leftovers, give it a quick toss and maybe an extra squeeze of lime before serving.

How I Love to Serve This (And a Little Family Quirk)

We almost always have this with grilled chicken or fish, especially on hot nights. But occasionally I’ll pile it into tortillas for a lazy taco night. My cousin likes to scoop it up with tortilla chips, which I used to think was odd, but now… I get it. Actually, last Fourth of July, we just ate it straight out of the serving bowl in lawn chairs. No plates. No regrets.

Pro Tips I Learned the Hard Way

Don’t rush cooling the pasta—once I tried tossing everything while it was warm and ended up with a feta-melted mess. Not great.
Be generous with the lime. I once skimped, and the whole thing tasted flat. More is more here.
If you add avocado, wait until right before serving. Or it’ll go brown and sad (been there, done that).

Wait, People Actually Asked Me These?

Can I make this ahead of time?: Heck yes! It actually tastes better after a little fridge nap. Just maybe add the cheese/avocado closer to serving.
What if I hate cilantro?: First off, who hurt you? Kidding! Parsley works, or just skip it and amp up the lime. It won’t be the same, but it’ll be good.
Is there a way to make this less tangy?: Sure—ease up on the lime, or add a drizzle of honey. Sometimes I do that if the limes are super sour.
Can I use gluten-free pasta?: Absolutely. Just watch the cook time, as some brands get mushy fast. I’ve had good luck with Barilla’s GF rotini (here) if you’re curious.
Where do you get your feta?: I usually grab the sheep’s milk feta from Trader Joe’s, but honestly, any store brand works. If you want to nerd out on feta options, Serious Eats did a great article on it here.

By the way, if you’re as obsessed with fresh herbs as I am, I really like this little guide on storing cilantro so it doesn’t wilt by day two—check it out here.

Alright, that’s the dish! Give it a whirl, and if it gets devoured in record time… well, don’t say I didn’t warn you. Next time, double the batch. Or, you know, just hide a bowl in the back of the fridge for yourself (not that I’ve ever done that. Ahem).