There’s something about spring weather that makes me start craving pasta salad. A couple of weeks ago, my wife and I hosted our first BBQ as a married couple for her siblings on our little patio. For once the weather was on my side. I cooked up our famous tex-mex queso and let it stay warm in the crock pot all day, paired with chips, 3 kinds of salsa, and all sorts of make-shift nacho fixings. There were grilled veggies, buffalo twice-baked potatoes, sliders featuring our celery seed slaw and BBQ jackfruit from our upcoming book, and this creamy cilantro pasta salad. I spent waaayyy more time cooking the rest of the spread but this quick side stole the whole show. I was annoyed and proud at the same time.
This dish is light, bright, and not as acidic as some of my other pasta salads. The cilantro helps this dish pair with all kinds of cuisines, making it perfect for any potlucks or BBQs in your future. I kept it simple but you could easily add some kalamata olives and dill for a more Mediterranean profile. Or add roasted corn, bell peppers, and even some black beans. It’s really that flexible. Try to grab a small pasta with some ridges, like cavatelli, that’ll hold onto some sauce for the fullest flavor. Don’t tell anyone it took you less than 30 minutes to make, start to finish, and just accept the compliments as they roll in.
And if you’re a cilantro hater, don’t worry it’s not your fault but we’d recommend any of our other non-cilantro based pasta salads on our site .
Creamy Cilantro Pasta Salad
Makes enough for 4-6 people
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