Delicious & Easy Mexican Pasta Salad Recipe

This vibrant and flavorful Mexican Pasta Salad, sometimes called Fiesta Pasta Salad, is the perfect side dish for any occasion, especially your summer gatherings, potlucks, and BBQs! Bursting with fresh ingredients like sweet corn, black beans, juicy tomatoes, spicy jalapeño, and fragrant cilantro, all tossed in a zesty lime vinaigrette, this salad is a guaranteed crowd-pleaser. If you’re looking for a simple yet exciting way to elevate your next meal, look no further than this incredibly easy and utterly delicious Mexican pasta salad.

Close up vibrant Mexican Pasta Salad in a white bowl showcasing the fresh ingredients.

What Makes This Mexican Pasta Salad So Good?

This isn’t just your average pasta salad. It’s a fiesta of flavors inspired by the vibrant cuisine of Mexico! What started as a simple black bean and corn salad has evolved into a satisfying and refreshing pasta salad that’s become a family favorite. The combination of textures and tastes is what truly sets this Mexican pasta salad apart:

Corkscrew Pasta: Provides a hearty base and holds onto the flavorful dressing perfectly.
Sweet Corn: Adds a touch of sweetness and summery freshness.
Black Beans: Bring a creamy texture and earthy flavor, along with plant-based protein.
Juicy Tomatoes: Offer a burst of acidity and freshness.
Jalapeño: Introduces a subtle kick (easily adjustable to your spice preference!).
Fresh Cilantro: Lends an aromatic and bright herbal note.
Lime Vinaigrette: The star of the show! This tangy, homemade dressing ties all the ingredients together with its citrusy zing.

Overhead shot of the fresh ingredients for Mexican Pasta Salad including corn, black beans, tomatoes, jalapeño, and cilantro in separate bowls.

Easy Mexican Pasta Salad Recipe

This recipe is incredibly straightforward and requires minimal cooking. It’s perfect for busy weeknights or when you need to whip up a dish quickly for a party. Here’s how to make this amazing Mexican pasta salad in just a few simple steps:

Cook the Pasta: Boil corkscrew pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool it down.
Prepare the Corn & Beans: If using frozen corn, thaw it by running it under warm water. Drain well. Rinse and drain canned black beans.
Chop the Veggies: Dice your tomatoes, finely dice the jalapeño (remove seeds and membranes for less heat), and chop fresh cilantro.
Make the Lime Vinaigrette: Whisk together olive oil, fresh lime juice, red wine vinegar, minced garlic, salt, and black pepper. Alternatively, shake all ingredients in a jar with a lid.
Combine Everything: In a large bowl, combine the cooked pasta, black beans, corn, tomatoes, jalapeño, and cilantro.
Dress and Chill: Pour about two-thirds of the lime vinaigrette over the salad and toss gently to combine. Refrigerate for at least 30 minutes to allow the flavors to meld.
Final Toss & Serve: Just before serving, stir in the remaining dressing. Garnish with extra cilantro if desired.

A vibrant and colorful bowl of Mexican Pasta Salad ready to be served, showcasing its appetizing appearance.

Tips for the Best Lime Vinaigrette and Flavor

The lime vinaigrette is key to the bright and zesty flavor of this Mexican pasta salad. Here are a few tips to ensure it’s perfect every time:

Fresh Lime Juice is a Must: Bottled lime juice won’t deliver the same fresh, vibrant flavor. Squeeze your own limes for the best results.
Taste and Adjust: After making the vinaigrette, taste it and adjust seasonings to your liking. You might want to add a pinch more salt, pepper, or lime juice depending on your preferences.
Dress in Stages: As mentioned in the instructions, dressing the salad in two stages helps to prevent the pasta from soaking up all the dressing and becoming dry. The initial dressing allows flavors to penetrate, and the final drizzle before serving ensures it’s perfectly moist and flavorful.
Make Ahead: The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good shake or whisk before using.

Aerial view of Mexican Pasta Salad in a bowl with a serving spoon, highlighting the fresh lime vinaigrette dressing.

This Mexican pasta salad is not only delicious but also versatile. It’s a fantastic side dish for grilled chicken, fish, tacos, or burgers. It’s also hearty enough to be a light vegetarian lunch on its own. Make a big batch for your next gathering and watch it disappear! You’ll love how easy it is to make and how much everyone enjoys its fresh, zesty flavors.

Mexican Pasta Salad Recipe

This Fiesta Pasta Salad is a vibrant and flavorful Mexican pasta salad, loaded with corn, black beans, tomatoes, jalapeño, cilantro, and a fresh lime vinaigrette, making it the ultimate zesty summer side dish!

By Samantha Skaggs

Course: Salad
Cuisine: Mexican

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8-10 servings
Calories: 336 kcal

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Ingredients

For the Dressing:

½ cup extra-virgin olive oil
⅔ cup freshly squeezed lime juice
3 tablespoons red wine vinegar
2 cloves garlic, finely minced
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper

For the Pasta Salad:

8 ounces corkscrew pasta, cooked and drained
2 (15-ounce) cans black beans, drained and rinsed
16 ounces frozen corn, thawed
16 ounces cherry or grape tomatoes, quartered
2 fresh jalapeños, seeded and finely diced (optional)
½ cup fresh cilantro leaves, chopped, plus more for garnish

Instructions

Make the Dressing: In a medium bowl, whisk together all dressing ingredients until combined. Set aside.
Prepare the Salad: In a large bowl, combine cooked pasta, black beans, thawed corn, quartered tomatoes, jalapeños (if using), and chopped cilantro.
Dress the Salad: Pour about two-thirds of the dressing over the pasta salad and mix gently.
Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Just before serving, stir in the remaining dressing and garnish with additional cilantro, if desired.

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