Creamy Cilantro Lime Pasta Salad

For the Salad:

• 1 pound protein pasta (or pasta of choice)
• ½ cup fresh cilantro, chopped
• 1 red bell peppers, diced
• ½ red onion, finely diced
• ½ cup pitted Kalamata olives, halved
• 1 cup artichoke hearts, quartered
• ⅓ cup sun-dried tomatoes, sliced

For the Cilantro Lime Dressing:

• 2 cups fresh cilantro (loosely packed)
• ⅓ cup avocado-oil or olive-oil mayo
• ¼ cup olive oil
• ¼ cup fresh lime juice
• 2-3 garlic clove, minced
• 1 tablespoon honey
• ½ teaspoon salt

Instructions

1. Cook the Pasta
   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente (tender but with a slight bite). Drain the pasta in a colander. Run cold water over the pasta to cool it completely, then drain again thoroughly. Cold pasta prevents the salad from getting warm and mushy when you add the dressing!
2. Make the Cilantro Lime Dressing
   Add 2 cups of fresh cilantro, ⅓ cup avocado-oil or olive-oil mayo, ¼ cup olive oil, ¼ cup fresh lime juice, 1 minced garlic clove, 1 tablespoon honey, and ½ teaspoon salt to a blender. Blend on high speed until completely smooth and vibrant green. The dressing should be creamy and pourable. Taste and adjust seasonings as needed. If you prefer extra creaminess, add another tablespoon of mayo and blend again. The dressing should be thick enough to coat the pasta but still pourable.
3. Assemble the Salad
   In a large mixing bowl or serving bowl, combine the cooled pasta, ½ cup chopped fresh cilantro, diced red peppers, finely diced red onion, halved Kalamata olives, quartered artichoke hearts, and sliced sun-dried tomatoes. Toss gently to combine all ingredients.
4. Dress the Salad
   Pour the cilantro lime dressing over the pasta and vegetable mixture. Using a large spoon or salad tongs, toss everything together until the dressing coats every piece of pasta and vegetable. Make sure the bright green dressing gets distributed evenly throughout—this is the star of the show!
5. Chill and Serve
   You can serve the salad immediately while it's cool and fresh, or cover and refrigerate for up to 3 hours. The salad actually tastes better after it's had time to chill and the flavors to meld together. Serve cold and enjoy! If the salad sits longer than 3 hours, the pasta will absorb more dressing and become soft, so serve within this window for best texture.