Description
Cowboy Caviar Pasta Salad: because who says your favorite dip can’t level up? Packed with fresh veggies, tender pasta, black beans, and a zippy homemade dressing, it’s like a summertime rodeo for your taste buds!
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
- 1/2 red onion, finely diced
- 1 avocado, diced
- 1/3 cup chopped cilantro
- 1/3 cup crumbled cotija or feta cheese (optional)
- 1 jalapeño, seeded and finely chopped (optional, for heat)
For the Dressing:
- 1/3 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
- 1/2 teaspoon cumin
- 1/4 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