Description
Cowboy Caviar Pasta Salad is a vibrant and refreshing dish combining al dente rotini pasta with a colorful mix of beans, fresh vegetables, and a zesty cumin-lime dressing. Perfect for summer gatherings or as a hearty side, this no-cook salad after initial pasta preparation packs a punch with its bold flavors and satisfying textures.
Ingredients
Pasta
- 16 oz Rotini Pasta
Vegetables & Legumes
- 1 pint Cherry Tomatoes, chopped
- 1 can Black Beans (15 ounces, drained and rinsed)
- 1 can Black Eyed Peas (15 ounces, drained and rinsed)
- 1 can Corn (15 ounces, drained)
- 1/2 cup Red Onion, chopped
- 1/2 cup Green Bell Pepper, chopped
- 1/2 cup Red Bell Pepper, chopped
- 1 Jalapeño Pepper, cleaned, seeded, and chopped
- 1/2 cup Cilantro, chopped
Dressing
- 1/2 cup Olive Oil
- 2 Tablespoons Vinegar
- 2 Tablespoons Lime Juice
- 1 1/2 teaspoons Cumin
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 16 oz of rotini pasta and cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse with cold water to stop the cooking process and cool it completely.
- Combine the ingredients: In a large mixing bowl, add the cooked and cooled pasta, chopped cherry tomatoes, drained and rinsed black beans, black eyed peas, drained corn, chopped red onion, green bell pepper, red bell pepper, jalapeño, and chopped cilantro. Mix gently to distribute evenly.
- Make the dressing: In a small bowl, whisk together olive oil, vinegar, lime juice, cumin, salt, and black pepper until fully emulsified and smooth.
- Toss the salad: Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to ensure every ingredient is evenly coated with the flavorful dressing.
- Chill and blend flavors: Cover the salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill.
- Serve: Give the salad a final gentle toss before serving chilled. Enjoy this colorful, refreshing, and hearty pasta salad!
Notes
- For extra heat, leave the jalapeño seeds in or add more jalapeño.
- Feel free to substitute fresh corn if in season instead of canned.
- This salad can be made a day ahead and keeps well covered in the refrigerator for up to 2 days.
- To make it milder, reduce or omit the jalapeño.
- Add avocado chunks just before serving for a creamy texture contrast.
