This easy gluten-free lime cilantro pasta salad is bright, herb-forward, and perfect for warm-weather gatherings. Gluten-free fusilli is combined with halved grape tomatoes, crisp cucumber, diced red onion, colorful bell peppers, and creamy avocado. Everything is dressed in a zesty lime-cilantro vinaigrette made from fresh lime juice, cilantro leaves, olive oil, cumin, garlic powder, a little sugar, salt, and pepper.
Ready in about 30 minutes, this pasta salad is light, refreshing, and a crowd-pleaser. The vibrant dressing soaks into the pasta as it chills, making the flavors even better the next day — ideal for potlucks, BBQs, or easy weeknight sides.
What sets this salad apart is how well it develops after resting. As it chills, the pasta absorbs the lime-cilantro dressing and the ingredients meld into a cohesive, flavorful salad that often tastes better on day two. The recipe is entirely gluten-free, full of fresh vegetables, and makes a great make-ahead side.
If you want other gluten-free pasta salad ideas, try variations with bacon and lettuce, a green goddess-style dressing, bow tie pasta, or a classic macaroni salad — all adaptable to gluten-free pasta shapes and ingredients.
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Ingredients
- Gluten-free fusilli pasta (or any short gluten-free pasta)
- Fresh lime juice
- Fresh cilantro leaves
- Olive oil
- Granulated sugar
- Garlic powder
- Salt
- Ground cumin
- Black pepper
- Grape or cherry tomatoes, halved
- Red onion, finely diced
- Cucumber, peeled, seeded and chopped
- Avocados, seeded, peeled and cut into 1/2-inch chunks
- Red bell pepper, seeded and chopped
- Yellow bell pepper, seeded and chopped
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free fusilli according to package directions until al dente. Drain and rinse the cooked pasta under cold water until completely cooled, then transfer to a large mixing bowl.
While the pasta cooks, prepare the lime-cilantro dressing. In a blender or food processor combine the lime juice, cilantro leaves, olive oil, sugar, garlic powder, salt, ground cumin, and black pepper. Blend until the dressing is smooth and the cilantro is finely chopped and evenly distributed.
Pour the dressing over the cooled pasta and stir to coat evenly. Add the halved grape tomatoes, diced red onion, chopped cucumber, and the red and yellow bell pepper pieces. Toss gently until all ingredients are evenly coated in the dressing.
Cover the bowl tightly and refrigerate for at least 30 minutes before serving. For best flavor, prepare the salad the day before and refrigerate overnight so the pasta can absorb the dressing and the flavors can meld.
Just before serving, add the avocado chunks and gently fold them into the salad so they remain fresh and vibrant.
More Recipes You Might Enjoy
- Easy Gluten Free Macaroni Salad
- Gluten Free BLT Pasta Salad
- Easy Gluten Free Bow Tie Pasta Salad
- Mediterranean Chicken Orzo Salad
I often source gluten-free pantry items online, which is helpful when local stores lack variety. Consider stocking up on your favorite gluten-free pastas and pantry staples for easy meal prep all summer.
Gluten Free Lime Cilantro Pasta Salad
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- Author: Elaine VanVleck
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This gluten-free lime cilantro pasta salad is loaded with fresh vegetables and tossed in a lively lime-cilantro dressing. It’s quick to prepare and makes a refreshing summer side or a light main when you add protein.
Ingredients
Scale
- 16 ounce box gluten-free fusilli
- 1/2 cup lime juice
- 1/2 cup fresh cilantro leaves
- 1/2 cup olive oil
- 3 tsp granulated sugar
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 1 pint grape or cherry tomatoes, halved
- 1 small red onion, finely diced
- 1 cup cucumber, peeled, seeded and chopped
- 2 avocados, cut into 1/2-inch chunks
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free fusilli according to package directions. Drain and rinse under cold water until cooled, then transfer to a large mixing bowl.
Make the dressing by blending lime juice, cilantro, olive oil, sugar, garlic powder, salt, cumin, and black pepper until smooth and well combined.
Pour the dressing over the cooled pasta and stir to coat evenly.
Add halved tomatoes, diced red onion, chopped cucumber, and bell pepper pieces. Toss gently to combine and coat with dressing.
Cover and refrigerate for at least 30 minutes. For best results, chill overnight so the pasta absorbs the dressing and flavors meld.
Just before serving, fold in the avocado chunks gently so they remain fresh and bright.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Salads
- Method: Chopped
- Cuisine: American
If you try this Gluten Free Lime Cilantro Pasta Salad, please leave a rating and comment — and tell me what you served it with. Save the recipe to your recipe collection so you can make it again all summer long.
Storage
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Add avocado just before serving to prevent browning; the lime juice in the dressing slows browning but won’t prevent it entirely. If the salad seems dry after chilling, refresh it with a drizzle of olive oil and a squeeze of lime juice and stir gently.
Do not freeze this salad — the vegetables and avocado do not hold up well to freezing and thawing.
Top Tip
Add avocado right before serving rather than when you first assemble the salad. This keeps the avocado from browning and maintains a fresh texture and color. If making the salad a day ahead, prepare everything except the avocado and store it covered in the refrigerator; add fresh avocado just before serving.
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Frequently Asked Questions
Yes. In fact, making it a day ahead improves the flavor as the pasta absorbs the dressing. Add avocado right before serving to keep it fresh.
Yes. Short gluten-free shapes like rotini, penne, bow ties, or shells work well. Avoid long pasta shapes, which are harder to mix and don’t hold dressing as effectively.
Absolutely. Replace cilantro with flat-leaf parsley for a milder herb flavor, or reduce the cilantro amount for a subtler note.
Add avocado just before serving. While lime juice slows browning, avocado exposed to air will darken over time.
Yes. Sliced grilled or rotisserie chicken, black beans, chickpeas, or grilled shrimp are all great additions that pair well with the lime-cilantro flavors.
Absolutely. Sweet corn, diced jalapeño, mango, or extra beans are excellent options to customize the salad to your taste.
