Easy Cilantro Lime Venison Pasta Salad

Pasta Salad season is almost here and this Cilantro Lime Venison Pasta Salad is the perfect recipe to kick things off. It is hearty, nourishing and full of fresh and vibrant flavours!

We eat a ton of pasta in this house and as soon as that warmer weather starts to hit, it’s pasta salad baby! This cilantro lime venison pasta salad is a fresh and delicious way to use up your ground meat that feels light and refreshing. It is full of protein, fibre, and good carbohydrates making it a nutritionally balanced meal all on its own.

Pasta salads have to be one of the easiest meals you can make and this one is no exception. You start by boiling your pasta, which can be done ahead of time. Then simply chop up all of the vegetables, and get the meat cooked in a some bold spices. Stir that all together with a simple cilantro lime dressing and dinner is served!

I love a good pasta salad because you can prep it in advance and enjoy it for days ahead. They are comforting while still being packed with nutrients. You can use any kind of ground meat you have in your freezer for this one and it will be delicious. Swap out any of the vegetables you like, or use gluten free pasta if needed. This will be on repeat all Spring/ Summer long.

Tips for Making Cilantro Lime Venison Pasta Salad

1. Always cook your ground meat with a bit of oil or butter. This will help it stay juicy and prevent it from drying out in the salad.
2. After cooking the pasta, I like to rinse it under cold water and give it a little drizzle of olive oil. This keeps the noodles from all sticking together.
3. If you have the time, pasta salad always tastes better made ahead of time. As it chills in the fridge the flavours meld together and get even better.

Cilantro Lime Venson Pasta Salad Ingredients

Pasta– You can use any kind of short past you like. Use gluten free if you need.

Ground Venison– This can be any ground wild game meat you have or even beef or chicken.

Avocado– I like to use a ripe but still firm avocado so it holds its shape in the salad.

Black Beans– Including these add fibre, and some extra protein.

Corn– You can use fresh cooked corn on the cob or just used canned.

Bell Peppers– Any color of these you like will work.

Red Onion– This adds color and a bit of bite to the salad.

Cilantro- You want nice fresh cilantro for this recipe.

Yogurt- A plain greek yogurt gives the dressing a subtle creaminess.

Lime Juice– Use fresh squeezed limes if you can.

Honey- I love a touch of sweetness in this dressing. Can sub with maple syrup if that is all you have.

Olive Oil– Any neutral oil you like works. Avocado, or olive are my favorite.

Spices– Chili powder, cumin, garlic and smoked paprika add great flavor.

The Steps

1. Start by cooking the pasta until al dente, then strain it and rinse it with cold water. Give it a drizzle of olive oil and set aside.
2. Next, brown the meat in a skillet with a couple tbsp of oil.
3. As the meat cooks, season it with the garlic powder, chili powder, smoked paprika, and salt.
4. Once the meat is cooked through, set it aside to cool.
5. Then, to a large mixing bowl, add the pasta, corn, beans and all the vegetables. Stir well.
6. For the dressing add all other ingredients the ingredients to a blender or jar with an immersion blender and blend until smooth. Taste and add any more salt if you like.
7. Finally, add the meat to the salad, along with a big handful of crumbled feta (if using) and stir.
8. Pour the dressing over the pasta and toss to coat.
9. Serve the pasta salad in bowls with extra cilantro on top, and a fresh squeeze of lime. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more ground venison recipe to try?

https://cmbarndominium.com/to-die-for-creamy-venison-stuffed-shells/

https://cmbarndominium.com/the-best-healthier-venison-sloppy-joes/

https://cmbarndominium.com/the-best-italian-venison-meatballs-with-ricotta-pesto/

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