why make this recipe
Cowboy Caviar Pasta Salad is a fun and colorful dish that combines the heartiness of pasta with the vibrant flavors of traditional Cowboy Caviar. This dish is great for gatherings, picnics, or as a side dish for dinner. It’s packed with fresh vegetables and protein, making it both delicious and nutritious. Plus, it’s easy to prepare and can be made ahead of time, allowing the flavors to meld together for a tasty meal.
Table of Contents
Table of Contents
how to make Cowboy Caviar Pasta Salad
Ingredients:
- 2 cups uncooked ditalini pasta (see note 1)
- 1-1/2 cups frozen corn
- 2 bell peppers (diced – I use 1 red & 1 green)
- 3/4 cup finely diced red onion (1 small)
- 1 bunch finely chopped cilantro (measure 1 cup before chopping)
- 1 (15.25-ounce) can black beans (drained and rinsed)
- 1 (15.5-ounce) can black-eyed peas (drained and rinsed)
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon garlic paste (or minced garlic)
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper
Directions:
- Add all dressing ingredients to a wide-mouth jar. Season to taste (I add 1/2 tsp salt and 1/4 tsp pepper). Shake until combined. Chill while prepping the salad.
- Bring 12 cups of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to package directions. One minute before it’s done, add the frozen corn. Drain and rinse under cold water for 20 seconds. Shake off excess water.
- Transfer pasta and corn to a large bowl. Toss with ⅓ cup dressing. Cover and refrigerate to cool completely.
- Once the pasta is chilled, add the bell peppers, onion, cilantro, black beans, and black-eyed peas.
- Drizzle on more dressing to taste—you may not need it all at once but can add more later if it dries out. Toss gently, taste, and adjust seasoning. Serve and enjoy!
how to serve Cowboy Caviar Pasta Salad
Serve Cowboy Caviar Pasta Salad chilled or at room temperature. It works well as a side dish at barbecues, as a main dish for a light lunch, or as part of a potluck spread. This salad pairs nicely with grilled meats, tacos, or can simply be enjoyed on its own.
how to store Cowboy Caviar Pasta Salad
Store any leftover Cowboy Caviar Pasta Salad in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. If the pasta absorbs too much dressing while stored, you can add a little more dressing before serving.
tips to make Cowboy Caviar Pasta Salad
- To save time, you can prepare the dressing and chop the vegetables ahead of time.
- Experiment with different types of beans or add avocado for extra creaminess.
- Adjust the spices to your taste; if you like it spicy, add some jalapeños or hot sauce.
variation
You can easily customize this pasta salad by adding ingredients like diced avocado, shredded cheese, or different kinds of vegetables like zucchini or carrots. You can also substitute different herbs like parsley or green onions for a twist on flavor.
Pasta Salad with Cowboy Caviar is colorful, fresh, and packed with bold Tex-Mex flavor, making it the perfect side dish for BBQs, potlucks, and easy summer meals.
For more delicious recipes, enjoy this festive Fourth of July fruit pizza or try this vibrant cowboy caviar salad. You can also discover this refreshing cowboy caviar couscous salad for another crowd-pleasing summer dish.
FAQs
What is Cowboy Caviar?
Cowboy Caviar is a mix of black beans, corn, tomatoes, onions, and peppers, often served as a dip. In this recipe, it’s combined with pasta for a filling salad.
Can I make this salad ahead of time?
Yes, this salad is perfect for making ahead of time. In fact, it tastes better after the flavors have had time to meld together.
Is this recipe vegetarian?
Yes, Cowboy Caviar Pasta Salad is vegetarian. It includes no meat and is full of healthy, plant-based ingredients.
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Cowboy Caviar Pasta Salad
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A fun and colorful dish combining hearty pasta with vibrant Cowboy Caviar flavors, perfect for gatherings or as a nutritious side dish.
Ingredients
- 2 cups uncooked ditalini pasta
- 1–1/2 cups frozen corn
- 2 bell peppers (diced – 1 red & 1 green)
- 3/4 cup finely diced red onion
- 1 bunch finely chopped cilantro (measure 1 cup before chopping)
- 1 (15.25-ounce) can black beans (drained and rinsed)
- 1 (15.5-ounce) can black-eyed peas (drained and rinsed)
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon garlic paste (or minced garlic)
- 1 tablespoon Dijon-style mustard
- 1 tablespoon honey
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Add all dressing ingredients to a wide-mouth jar. Season to taste with salt and pepper. Shake until combined. Chill while prepping the salad.
- Bring 12 cups of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to package directions. One minute before it’s done, add the frozen corn. Drain and rinse under cold water for 20 seconds. Shake off excess water.
- Transfer pasta and corn to a large bowl. Toss with ⅓ cup dressing. Cover and refrigerate to cool completely.
- Once the pasta is chilled, add the bell peppers, onion, cilantro, black beans, and black-eyed peas.
- Drizzle on more dressing to taste—you may not need it all at once but can add more later if it dries out. Toss gently, taste, and adjust seasoning. Serve and enjoy!
Notes
Make ahead for the best flavors; customize with different beans or vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
