Description
A fun and colorful dish combining hearty pasta with vibrant Cowboy Caviar flavors, perfect for gatherings or as a nutritious side dish.
Ingredients
Scale
- 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