This easy, creamy cilantro lime dressing recipe is one of our favorite sauces to keep in the fridge. Use it for salads, drizzle over tacos, add to burritos, and more!

This dressing came to be when I was craving a taco salad and wanted a bright, creamy cilantro dressing to go with it. I started with our homemade ranch as a base, but swapped the herbs for a bunch of cilantro and the lemon for fresh lime juice.

The results were one of the yummiest salad dressings we’ve made. This creamy dressing is perfect for salads, but you can use it for so much more. Think tacos, burritos, rice bowls, a dip for veggie quesadillas, and even as a dip for vegetables.

Key Ingredients

• Sour Cream and Mayonnaise: I use sour cream and mayonnaise to make our ranch recipe extra creamy, so I do the same here. If you want to lighten things up a little, you can substitute the sour cream with Greek yogurt or even blended cottage cheese (weird, but it works!).
• Buttermilk or Milk: Buttermilk adds a tangy, creamy flavor that’s hard to beat. If you don’t have buttermilk, regular milk with a bit more lime juice also works. If you buy buttermilk for this recipe and have some left over, try these buttermilk pancakes (I love them!).
• Lime Juice: A splash of fresh lime juice brightens the dressing in a way that store-bought bottles can’t compete with. Plus, the lime works so well with the fresh cilantro.
• Cilantro and Green Onion: I love fresh herbs and am committed to using a lot of them whenever I buy them. That’s why you’ll be using an entire cup of cilantro leaves for this cilantro dressing. The green onion adds even more fresh flavor. I love it!
• Jalapeño: This was a last-minute addition the first time I made this, and I’ve been adding it ever since. I mince about 1 tablespoon of fresh jalapeño, and then blend it with the other ingredients. It doesn’t make it spicy. That said, you can always increase it.
• Spices: Onion powder, garlic powder, salt, and pepper round everything out and make this dressing extra delicious.

Find the full recipe with measurements below.

Tips for Making My Cilantro Lime Dressing

Tip 1: Use a blender. The quickest way to make this recipe is to add all the ingredients to a blender, hit go, and wait 30 seconds. A food processor works, too!

Tip 2: Make it ahead of time. Making your own salad dressing every night of the week is probably not ideal. That’s why I am happy to say that this one lasts when stored in an airtight container for about 4 days. The green of the cilantro may dull slightly, but not much, and the dressing will still taste great.

Ways to Use Your Dressing

I’m already using it for everything. It’s excellent for this taco salad, as a sauce for these simple chicken breasts, drizzled over roasted veggies, and I’ve added it to burrito bowls made with my favorite cilantro lime rice!

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This cold spaghetti pasta salad is a fun dish for potlucks and BBQs, and is also great as a summertime meal. It has an Italian feel with a delicious homemade dressing that makes all the difference, coating every noodle with bright, savory flavor that actually tastes good the next day.

Jump to: Overview | Ingredients | Recipe Tips | Full Recipe Card | How To Make |  Serving Suggestions | More Summer Salad Recipes

At A Glance

• Ready In: About 1.5 hours (mostly chilling time)
• Serves: 6–8
• Diet: Vegetarian, Mediterranean-inspired
• Nutrition Highlights: Fresh vegetables, good fats from olive oil, calcium from cheese
• Main Ingredients: Spaghetti, fresh vegetables, olives, Italian cheeses, homemade herb dressing
• Flavor Profile: Bright, savory, slightly sweet, tangy, zesty, with a hint of heat
• Meal-Prep Friendly: Keeps 3–4 days in the fridge; actually tastes better the next day
• Best Served With: Summer entertaining, potlucks, picnics, casual summer dinners

I first had cold spaghetti pasta salad at a friend’s backyard BBQ in the US, and I was immediately hooked. There’s something about slurping tender spaghetti coated in a tangy, garlicky dressing that just hits different than other pasta salads. But here’s the thing—most versions rely on bottled Italian dressing and seasoning packets, which gets the job done but can taste a little flat and overly processed. This homemade version achieves that same nostalgic, addictive flavor from scratch using pantry spices, good olive oil, and a few smart upgrades. You get the bright, savory, slightly sweet profile you’re craving, but with so much more depth and balance.

It’s especially perfect for those summer days when you want something cold, refreshing, and satisfying—something that actually tastes good the next day, which is honestly half the appeal for potlucks and entertaining. Once you make your own dressing, you’ll never look back.

You might also like these pasta salads:
 Cold Chicken Pasta Salad
 Mediterranean Pasta Salad
 High-Protein Pasta Salad
 Elote Pasta Salad
 Chicken Bacon Ranch Pasta Salad
More Pasta Salad Ideas

What You’ll Need

Here is what you’ll need for this spaghetti pasta salad recipe. Find the full measurements in the recipe card below.

For the Salad:

• Spaghetti (broken in half)—the star of the show; there’s something special about the way spaghetti strands take on dressing compared to other pasta shapes
• Cucumber (seeded and diced)—adds crisp, refreshing crunch
• Red bell pepper/capsicum (finely diced)—sweet, slightly tangy flavor and bright color
• Cherry tomatoes (halved)—juicy, bright, and fresh
• Red onion (finely minced)—adds bite and savory depth without overpowering
• Sliced olives—briny punch that pulls everything together; you can use black, Kalamata, or a mix
• Pepperoncini (finely minced)—delivers a gentle heat and vinegary tang; Golden Greek peppers can also be used
• Shredded Asiago cheese —milder, slightly creamy bite throughout the salad; Manchego or Comté cheese are also great options
• Finely grated Parmesan—melts into the dressing to help emulsify it while adding salty, savory depth. If you don’t have Asiago or other slightly softer aged cheeses, just add more Parmesan
• Fresh basil (thinly sliced)—bright, herbaceous finishing touch that keeps the salad feeling fresh

For the Dressing:

• Olive oil (good quality)—the base; good oil makes a real difference in flavor
• Red wine vinegar—provides acidity and tang
• Lemon juice—extra brightness and helps balance the sweetness
• Sugar—rounds out the flavors; don’t skip this
• Kosher salt—brings everything into focus
• Dried oregano, basil, and parsley—these dried herbs replace the seasoning packet and give you control over flavor depth
• Garlic powder and onion powder—savory umami without the harshness of fresh
• Celery seed—adds an unexpected herbal note that blooms as it sits, but can be left out
• Crushed red pepper flakes (optional)—gentle heat without taking over
• Dijon mustard—helps emulsify the dressing and adds subtle depth
• Finely grated Parmesan—helps the dressing emulsify and cling to the noodles
• Pepperoncini brine—the secret ingredient that ties everything together

Recipe Tips

• About that long ingredient list: At first glance, the dressing might look intimidating, but it’s mostly dried herbs and pantry staples you likely already have. They come together in just a couple of minutes. This homemade version replaces both the bottled dressing and the seasoning packet, giving you the same layered flavor (tangy, savory, well-balanced), but without the preservatives and fillers. It’s worth it.
• Why pepperoncini two ways? The brine adds acid and salt; the minced pepperoncini add gentle heat without overpowering everything. Together, they’re the secret to that addictive tang.
• Why both Asiago and Parmesan? The finely grated Parmesan melts into the dressing, helping to emulsify it while adding salty, savory depth. The Asiago is added in larger shreds, bringing a milder, slightly creamy bite throughout the salad. You can also use Manchego or Comte cheeses. You can use all Parmesan if you prefer, but the combination adds nice balance of flavor and texture.
• Flexible vegetables: This recipe is beautifully flexible. The base uses crisp, fresh vegetables for contrast, but you can swap or add based on what you have on hand or what’s in season. Think crunchy (celery, radishes, carrots), juicy (zucchini, green beans, corn), briny (artichoke hearts, sun-dried tomatoes, capers), or roasted (roasted red peppers, grilled zucchini, roasted cherry tomatoes).
• Make-ahead tip: You can prep everything the day before—chop vegetables, make the dressing, cook and chill the pasta. Just hold back the fresh basil until just before serving so it stays vibrant. Add a drizzle of olive oil or a splash of vinegar before serving if the salad looks a little dry.
• Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days. The pasta will absorb the dressing as it sits, which is normal—just refresh it with a bit more olive oil or a splash of red wine vinegar or pepperoncini brine before serving. Keep it chilled (it shouldn’t sit out for more than about 2 hours). Don’t freeze—the vegetables lose their texture, and the dressing separates.

If you’ve tried this cold spaghetti pasta salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

How To Make Cold Spaghetti Pasta Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for making this cold spaghetti pasta salad.

• Cook spaghetti in well-salted water until just al dente. Don’t overcook—you want it to have a little bite because it will soften as it sits.
• Drain and rinse briefly under cold water (or dunk into iced water) to stop the cooking. Shake off excess water thoroughly so the dressing clings properly.
• While the pasta cools, whisk all dressing ingredients together until emulsified. Taste it. It should be bright, savory, slightly sweet, and assertive. Let it sit for 5 minutes—the heat and celery seed will bloom and become more noticeable. Taste again and adjust as needed.

• Transfer the cooled pasta to a large bowl and toss with about ⅔ of the dressing while the pasta is cool but not ice-cold. This helps it absorb the flavors properly. Let it sit for 5–10 minutes.
• Add the cucumber, bell pepper, tomatoes, red onion, olives, and minced pepperoncini. Toss gently so you don’t break anything up.
• Fold in the Asiago, Parmesan, and fresh basil. Add the remaining dressing as needed—you may not need it all, and it’s easier to add more than to take away.
• Cover and refrigerate for at least 1 hour. Before serving, taste and adjust with a splash of vinegar, extra olive oil, or a pinch of salt if needed. The flavors meld beautifully as it sits.

Serving Suggestions

Honestly, this is one of those recipes that works for just about every occasion. Bring it to potlucks and picnics—it travels beautifully and tastes even better the next day. Serve it at summer BBQs alongside grilled meats and vegetables, or make it a main dish on a warm evening when you don’t feel like cooking. It’s also perfect for meal prep; divide it into containers and grab it for a cold, satisfying lunch. Pair it with crusty bread, a crisp white wine, or a cold beer. The fresh, tangy flavors work well with just about anything summery.

More Summer Salad Recipes

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This green goddess dressing recipe uses two cups of fresh herbs! It’s fantastic for salads, roasted vegetables, fish, meats, and also makes a great veggie dip.

Green goddess dressing is a delicious creamy dressing made with lots of fresh green herbs. Make it once, and you’ll be wanting a jar of it in your fridge from here on out.

It’s wonderful tossed with greens, spooned over roasted vegetables, served as a sauce for meats and seafood, or set out as a dip with fresh vegetables. When I have lots of fresh herbs on hand, I jump at the chance to make this creamy green goddess dressing!

Key Ingredients

• Fresh Herbs: I use roughly 2 cups of fresh herbs, almost half of which is parsley. We love the combo of parsley, basil, chives, and a smaller amount of tarragon (it’s stronger!), but feel free to add cilantro, mint, dill, or scallions, too.
• Mayonnaise and Sour Cream: Mayonnaise forms the base of our dressing, but I mix in some sour cream to lighten it up a bit (I do the same when making ranch). If you don’t have sour cream, Greek yogurt or buttermilk work well. For a vegan dressing, try my homemade vegan mayo, cashew cream, or this homemade tahini, and skip the sour cream.
• Anchovies: Anchovies add a salty kick that salt alone can’t match! If you don’t eat fish, substitute with chopped capers.
• Lemon and Vinegar: Fresh lemon juice adds brightness, and a splash of rice wine vinegar really makes this herb dressing pop (optional, but yummy!).

Find the full recipe with measurements below.

How to Make Green Goddess Dressing

Tip 1: Use a food processor or blender. I take a moment to get out my food processor for this recipe since it does such a great job of blending all those fresh herbs. If you don’t have a blender, you can always finely mince the herbs and anchovies, then mix them into the mayo and sour cream.

Tip 2: Taste, and season well. Before serving your dressing, give it a taste. If it isn’t popping for you, it probably needs more salt and lemon juice. If it’s too thick, thin it with a bit of water, milk, or buttermilk.

Ways to Use This Dressing

Green goddess dressing is incredibly versatile. While we usually use it as a salad dressing, it almost always ends up as a sauce for whatever we’re cooking the rest of the week. Here are some of our favorite ways to use it:

More Salad Dressing Recipes

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If you’re looking for more sardine recipes, try this Nicoise Salad Recipe with a twist. Made with sweet potatoes instead of white spuds and canned sardines instead of tuna, this French salad is boosted with extra nutrients for a healthy heart and brain. Served with sun-dried tomato dressing that has a lot of flavour and attitude, which might help those not loving sardines to actually enjoy them a little in this salad. This recipe is gluten-free, paleo, Whole30 friendly and super nutritious. 

I recently wrote a post about why you should start eating more sardines (hint: superfood!) and adding them to a crispy salad with a tasty dressing is an easy way to incorporate this impressive into your diet. I always think about which salads traditionally feature fish or seafood and if I can swap the protein out with sardines. Nicoise salad was the first that came to mind!

What Is Nicoise Salad?

Salad Niçoise is a French dish from the beautiful city of Nice in the south of the country.

The most classic recipe features tomatoes, hard-boiled eggs, Niçoise olives (similar to Kalamata, I guess) and anchovies or tuna, dressed with olive oil. These will often be piled on top of lettuce. There are many variations and cooked potatoes and greens beans are often included.

Most of the time, either freshly cooked or canned tuna is used but many fancy versions will serve Nicoise salad with crispy skin salmon or pan-seared tuna tataki. You might also find ingredients like shallots, red peppers, asparagus and so on.

I have a version with hot smoked salmon Nicoise salad and pickled onions here.

For this Nicoise salad creation, I pan-fried some sweet potatoes (which can also be boiled or roasted) and used sardines canned in olive oil. I steamed some fin green beans and used regular Kalamata olives, cherry tomatoes and some red onion for a kick.

Sun-Dried Tomato Dressing

One of the standout elements in this salad is the sun-dried tomato dressing. As a rule of thumb, when using sardines in a recipe, you might want to disguise their strong flavour with something equally bold. Acidic, sweet, sour ingredients usually do the trick. Things like citrus juice, capers, sun-dried tomatoes, or pickled anything works really well.

In this case, I blended a few sun-dried tomatoes with olive oil, garlic, lemon juice, mustard and a little chili, which give this dressing a bit of va-va-voom. I recommend making a larger batch as you will want to use it again and again. 

It goes well as a condiment with grilled or baked fish, chicken or meat and can be used over any grilled or roast veggies to give them freshness and zing. 

More Sardine Recipes

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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I love this simple Caesar dressing made without eggs or mayonnaise. Our eggless dressing is easy to make, light, and super flavorful!

You’ll love this egg-free Caesar dressing recipe. Instead of using egg yolk as our base to make the dressing creamy, we make a vinaigrette-style dressing with garlic, lemon, anchovy, parmesan, and olive oil. It’s delicious and still surprisingly creamy!

I love Caesar salad (especially chicken Caesar salad), and making your dressing at home is easy and tastes much better than store-bought. To see my classic dressing made with egg yolks, see this Caesar dressing.

Key Ingredients

• Parmesan Cheese: I always add a handful of parmesan to my salad, but I also love adding a few tablespoons of grated parmesan to the dressing for extra flavor. I do the same when making my Italian dressing.
• Anchovies: These little fish add a savory depth to the dressing we associate with classic Caesar salad. You can use whole anchovies or anchovy paste.
• Olive Oil: I prefer a light and fruity olive oil for this simple dressing. Since you’ll be using 1/4 cup, choose one you really enjoy the taste of.
• Garlic: I use one clove, which gives it a mild garlic flavor. You can adjust the amount depending on how much you love raw garlic.
• Lemon: Fresh lemon juice cuts through the richness of the dressing and emulsifies with the olive oil to create a smooth vinaigrette.
• Mustard and Worcestershire: Mustard acts as an emulsifier, helping to bind the ingredients together, while Worcestershire sauce adds a savory, umami flavor that we all associate with Caesar salad.
• Sour Cream: This is optional but makes the dressing super creamy!

How to Make Eggless Caesar Dressing

You can make this dressing by hand, but a food processor blender makes it quick and creamy. To make it, add the parmesan, garlic, lemon juice, mustard, anchovy, and Worcestershire sauce and blend until smooth. Then, stream in the olive oil with the food processor running until you’ve got a thick and creamy dressing.

For extra creamy dressing, add a tablespoon or two of sour cream. (I always do this and love how creamy it makes the dressing.) Then, toss your eggless dressing with Romaine lettuce, add more cheese, and a handful of homemade croutons!

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The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

Watch How To Make These Grain Bowls

I Love a Good Grain Bowl.

What’s colorful and nutritious and playful and makes your tastebuds feel very alive? This bowl.

Roasted root vegetables, earthy grains, and dried fruit. Dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

This grain bowl is:

• really delicious
• colorful
• packed with nutrition
• calorie-dense (in a good way)
• super satisfying
• adaptable (pick and choose your favorite roasted vegetables)
• really good with or without protein
• playful

A) Yes, it’s a slice of healthy eating heaven, and B) this is the salad / bowl situation you want gracing the shelves of your fridge this winter.

Like, for days. Because you can meal-prep it! THANK YOU GRAIN BOWLS for knowing what we need.

How To Make These Grain Bowls

We’re working with just three steps here. THREE STEPS.

1. Roast The Vegetables: Sweet potatoes and beets in the oven for 30 minutes. Done!
2. Cook the Rice: I’d start this right away since wild rice can take some time.
3. Make The Dressing: I like to blend this dressing so that it gets super smooth and almost creamy. Delicious!

Once you have all your elements ready to go, all you need to do is assemble in bowls.

How To Meal Prep This

One of the best things about these grain bowls is that they can stand up to some fridge time. Here’s how I like to store this for meal prep:

• Keep the kale, goat cheese, and pistachios separate to maintain their freshness.
• The roasted vegetables, wild rice, and dried cherries can sit tight in a little bit of balsamic dressing while it’s in the fridge and kinda just keeps getting better and better.

When you’re ready to eat, combine it all together and add a little more dressing to coat the greens. Meal prep superstar!

More Ideas For This Grain Bowl

This grain bowl is as versatile as it gets.

Eat it warm or cold. Eat it on its own for lunch, or add a fried egg for a breakfast hash situation (gah!), or top it with some grilled chicken or pan-fried halloumi (omg yum) for dinner. Use a different dressing, or make the balsamic dressing and put it all over everything.

Don’t have wild rice? Swap in quinoa, farro, or your favorite grain.

Don’t have the patience to roast beets? Get pre-cooked ones at the store.

Don’t LIKE beets? Sub in another favorite roasted vegetable.

Hate pistachios and/or goat cheese? Any nut/seed or crumbly cheese will work.

However you do it, this rainbowy grain bowl has totally got your back.

Frequently Asked Questions About This Recipe

Can I use a different grain?

Yep! Swap in quinoa, farro, or your favorite grain.

What other vegetables could I use?

Roasted carrots, cauliflower, and/or brussels sprouts would work great here.

What other cheese could I use?

Parmesa, feta, blue cheese, or some pan-fried halloumi would be delicious.

How can I add protein to this?

This would be perfect with some chicken (grilled, roasted, air-fried) or some chickpeas for a vegetarian-friendly option.

Can I make this vegan?

Yes! Skip the cheese and skip the mayonnaise.

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Description

The BEST Grain Bowl! Roasted root vegetables, earthy grains, dried fruit, dark leafy greens, buttery goat cheese, and lusciously creamy balsamic dressing.

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Notes

For meal prepping: store sweet potatoes, beets, and wild rice together. Combine with kale, goat cheese, and pistachios, and dressing before eating. 

• Prep Time: 30 mins
• Cook Time: 1 hour
• Category: Lunch
• Method: Bake
• Cuisine: American

Keywords: grain bowl, grain salad, wild rice salad, sweet potato salad, roasted beets, goat cheese

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One More Thing!

This recipe is part of our best healthy meal prep recipes page. Check it out!

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Easy tomato salad recipe with garlic dressing, vinegar, and herbs. Perfect as a vibrant side dish or a juicy bruschetta topping.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Salad Recipes

This garlicky tomato salad has been passed around my family table for generations. Honestly, it always felt too simple to warrant a full recipe post — just ripe tomatoes, garlic, vinegar, a pinch of sugar, olive oil, salt. That’s it. But every time I make it, someone asks for the “secret sauce.” 

So here it is: my no-fuss, big-flavor tomato salad with garlic dressing. It’s fresh, juicy, tangy-sweet, and a little bit punchy from the garlic — just how we like it. The trick is all in the balance and timing. Low-calorie, naturally gluten-free, and full of vitamins, it’s the easiest side dish that somehow steals the show. Once you try it, you’ll get why it’s been in my back pocket all these years.

You might also like these tomato recipes: tomato Florentine soup, stewed tomatoes, roasted tomato soup, tomato ricotta salad, and check out these 40 recipes with fresh tomatoes. Try this other Slavic recipe: air fryer kielbasa.

What You’ll Need

Here is what you’ll need for this tomato salad recipe. Find the full measurements in the recipe card below.

• Fresh tomatoes: Thick slices of juicy, ripe tomatoes are the heart of this dish. Use in-season for best results. Heirloom, vine-ripened, or even mixed varieties work beautifully.
• Fresh garlic: Has to be fresh (not the stuff out of the jar or powder). It brings the sharp kick that balances the sweetness of tomatoes.
• White wine vinegar: Adds a clean, bright acidity that lemon juice just doesn’t. Red wine vinegar is a fine backup.
• Sugar: it brings out the tomatoes’ natural sweetness and soften the vinegar’s bite.
• Olive oil: Use good extra-virgin olive oil if you can. Adds richness and rounds out the dressing.
• Black pepper: Adds a little warmth and edge.
• Flaky sea salt: Go generous. It adds texture and brings all the flavors into focus. Don’t use fine salt as it will melt in seconds.
• Fresh herbs: Basil or parsley for a final hit of color and freshness.

How To Make Tomato Salad With Garlic Dressing

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make my family’s favorite tomato salad.

• Slice your tomatoes into thick, juicy rounds and layer on a serving platter.
• Whisk together garlic, vinegar, sugar, and olive oil in a small bowl.
• Pour the dressing evenly over the tomatoes.
• Sprinkle with flaky sea salt and black pepper.
• Garnish with herbs. Done and done.

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Recipe Tips

• Make-ahead? You can! Let it sit for 15–30 minutes to let the flavors marinate, it gets even juicier.
• Storage: Best fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.
• Variations: Add sliced red onions or shallots for more bite. Crumble over some feta or torn mozzarella for a bit of creamy contrast. Swap herbs (try dill or chives). Use cherry tomatoes, halved, for a more rustic style.

Serving Suggestions

This salad is made for grilled sourdough or bruschetta bread—something crusty to soak up those glorious garlicky juices. Also dreamy next to grilled meats (like these grilled chicken tenders), roast chicken, or even spooned over whipped ricotta on toast. I’ve even thrown leftovers into a pasta salad (such as my elote pasta salad and tuna and pasta salad) and had zero regrets.

If you’ve tried this garlicky tomato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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