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Cowboy Caviar Pasta Salad

Cowboy Caviar Pasta Salad with rotini pasta, black beans, corn, tomatoes, and chicken
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A colorful and nutritious pasta salad with fresh vegetables and hearty beans, perfect for gatherings or light meals.

Ingredients

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  • 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 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 to taste

Instructions

  1. Add all dressing ingredients to a wide-mouth jar. Season to taste and shake until combined. Chill while preparing the salad.
  2. Bring 12 cups of water to a boil. Add 1 tablespoon of salt and the pasta. Cook according to package directions. One minute before it’s done, add frozen corn. Drain and rinse under cold water for 20 seconds.
  3. Transfer pasta and corn to a large bowl. Toss with 1/3 cup of dressing. Cover and refrigerate to cool completely.
  4. Once the pasta is chilled, add the bell peppers, onion, cilantro, black beans, and black-eyed peas.
  5. Drizzle on more dressing to taste and adjust seasoning. Toss gently and serve.

Notes

Dress the salad right before serving to keep it fresh. Adjust seasoning to personal preference. Can be made vegan by substituting honey.

Nutrition

Find it online: https://doughdazzle.com/cowboy-caviar-pasta-salad/