Mexican Pasta Salad with Tomato Cucumber Poppy Seed Salad and More

A vibrant and zesty Mexican pasta salad packed with flavors of lime, garlic, and cilantro, perfect for any fiesta.

Prep Time 15

Cook Time 10

Total Time 25

Servings 6 servings

Calories 350 kcal

0.5 cup extra-virgin olive oil or canola oil
0.67 cup freshly squeezed lime juice adding bright, tangy punch
3 tablespoons red wine vinegar classic zing
2 cloves garlic finely minced
1.5 teaspoons salt balanced just right
1 teaspoon freshly ground black pepper mild heat
8 ounces corkscrew pasta cooked al dente in salted water then drained
2 (15-ounce) cans black beans drained and rinsed good
16 ounces frozen corn straight from freezer to keep it sweet
16 ounces cherry or grape tomatoes quartered; or 2 extra-large tomatoes seeded and chopped
2 fresh jalapeños seeded and all membranes removed, optional
0.5 cup chopped fresh cilantro leaves for herby zing and garnish

Start by mixin’ the olive oil, lime juice, red wine vinegar, garlic, salt, and pepper in a big bowl. Whisk it all until it’s nice and blended.
Cook your corkscrew pasta in salted boiling water following the package directions. You want it tender but firm, so no mushy bits.
Drain pasta well and set aside for just a sec.
Grab those cans of black beans, drain ’em, rinse ’em good to keep things fresh and clean.
Next, toss in the frozen corn along with your quartered tomatoes into that same big bowl with the dressing.
Add the pasta and black beans to the bowl. Gently toss everything together so all those ingredients get coated with the tasty dressing.
Cover the bowl with some plastic wrap or a lid and slide that salad into the fridge for at least 30 minutes. Let those flavors hang out together and meld just right.
Just before serving, give the salad one more gentle stir to get the dressing spread out good. Serve chilled and enjoy the fiesta you just made.

Optional: Add protein like shredded chicken for a more filling salad. Keep leftovers in an airtight container in the fridge for up to 3 days.