Take your favorite dip to the next level with this Cowboy Caviar Pasta Salad! This flavorful pasta salad combines fresh vegetables, tender pasta, and a tangy dressing for a dish bursting with flavor. It’s the perfect summer side dish when you need a little extra flair.
Why This is the Best Cowboy Caviar Pasta Salad
After making my favorite cowboy caviar dip, I thought, “Why stop there?” So, naturally, I turned it into a pasta salad, because everything’s better with carbs! I’ve whipped up my Instant Pot Potato Salad and the fan-favorite Eggceptional Egg Salad, but somehow my pasta salad recipes have been sitting on the sidelines… until now.
This cowboy caviar pasta salad takes Texas caviar to a whole new level! The only thing better than its bold, fresh taste is how easy this recipe is to make. It’s a great idea for any gathering and packed with all that good Southwest flavor.
Ingredients
- Short pasta: Small pasta like elbow, rotini, or bowtie works great.
- Beans: You’ll need black beans and black-eyed peas for this recipe. I just buy canned for convenience!
- Cherry tomatoes: For that burst of juicy flavor.
- Veggies: I use a mix of corn kernels, red bell pepper, and red onion to give this pasta salad crunch and flavor.
- Avocado: Adds a delicious creamy element to this cowboy caviar pasta salad.
- Cilantro: Fresh cilantro provides a pop of color and herbaceousness.
- Olive oil: The base of our homemade dressing.
- Lime juice: Adds acidity to the dressing.
- Red wine vinegar: For tanginess and depth of flavor.
- Honey or maple syrup: For a touch of sweetness to balance out the other flavors.
- Spice blend: Chili powder, cumin, smoked paprika, salt, and black pepper make up the flavorful spice blend used in this pasta salad.
Optional Ingredients
- Crumbled cotija or feta cheese: Adds a salty and creamy element to the pasta salad.
- Jalapeño: Add some chopped jalapeno for a kick of heat.
Cook the Pasta
To start, prep and cut your veggies and set aside in a large bowl.
Next, boil your pasta in salted water until it’s just tender (al dente, if you wanna be fancy). Drain it and give it a quick cold rinse to stop the cooking.
Prepare the Dressing
Whisk together olive oil, lime juice, vinegar, honey, and all those yummy spices (chili powder, cumin, paprika, salt, and pepper). Give it a taste and add more of whatever it needs.
Toss It Up
Dump the cooled pasta into a big bowl with all your colorful add-ins: black beans, black-eyed peas, tomatoes, corn, bell pepper, onion, and jalapeño (if you like a little kick). Pour that zesty dressing over everything and toss.
Serving
Right before serving, gently fold in the avocado, cilantro, and cheese (because cheese makes everything better). Let it sit for 15–20 minutes so the flavors can party together.
Serve it chilled or at room temp—either way, it’s delicious!
What to Serve with Cowboy Caviar Pasta Salad
I recommend serving this caviar pasta salad with grilled meats, like my Best Damn Grilled Pork Chops, Best Damn George Foreman Grill Salmon, or Best Damn Grilled Chicken Legs!
It’s also great served with burgers or hot dogs for a summer cookout. Personally, I love serving it alongside my Instant Pot Cheddar Ranch Burgers or the Best Damn Air Fryer Sausage and Peppers. Looking for a vegetarian option? Try it with these flavorful Air Fryer Stuffed Mushrooms or the hearty Unbelievable Instant Pot Vegetarian Chili.
Storage
Store your leftover pasta salad in an airtight container and keep it refrigerated for up to 3 days. Before serving, give it a good stir and add more dressing if needed.
PrintRecipe
Cowboy Caviar Pasta Salad
- Total Time: 30 minutes
- Yield: 6-8 servings
Description
This Cowboy Caviar Pasta salad is packed with fresh veggies, tender pasta, black beans, and a zippy homemade dressing, delivering delicious Southwest flavor in every bite.
Ingredients
For the Salad:
- 8 oz short pasta (elbow, rotini, or bowtie work great)
- 1 cup black beans, drained and rinsed
- 1 cup black-eyed peas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh, canned, or thawed frozen)
- 1 red bell pepper, diced
- ½ red onion, finely diced
- 1 avocado, diced
- ⅓ cup chopped cilantro
- ⅓ cup crumbled cotija or feta cheese (optional)
- 1 jalapeño, seeded and finely chopped (optional, for heat)
For the Dressing:
- ⅓ cup olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon red wine vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt & pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool it down. Set aside.
- Make the Dressing. In a small bowl, whisk together olive oil, lime juice, vinegar, honey, chili powder, cumin, paprika, salt, and pepper. Taste and adjust seasoning as needed.
- In a large bowl, combine cooked pasta, black beans, black-eyed peas, tomatoes, corn, red bell pepper, onion, and jalapeño (if using). Pour the dressing over the salad and toss to combine.
- Gently fold in the avocado, cilantro, and cheese (if using). Let the salad sit for 15–20 minutes so the flavors meld.
- Serve chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
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