why make this recipe
Cowboy Caviar Pasta Salad is a vibrant and refreshing dish that combines the flavors of a classic cowboy caviar dip with the heartiness of pasta. It’s a perfect side dish for summer barbecues, picnics, or any gathering with friends and family. This salad is full of colorful veggies, protein-packed beans, and a zesty dressing that makes it delightful and nutritious. Plus, it’s easy to prepare, making it a go-to recipe for busy days.
how to make Cowboy Caviar Pasta Salad
Ingredients :
- 2 8 oz boxes of pasta shells (I used chickpea pasta)
- 1 can drained and rinsed black beans
- 1 can drained and rinsed black eyed peas
- 1 can drained sweet corn
- 1 green bell pepper
- 2 bell peppers (orange, red, or yellow)
- 1/2 red onion
- 1 pint cherry or grape tomatoes
- 1/4 cup chopped cilantro
- 2-3 limes juiced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp maple syrup
- 6 oz feta cheese (vegan or regular)
- salt to taste
Directions :
- Boil water and cook the pasta according to the package directions, but reduce the cooking time by 1-2 minutes to keep the pasta firm. Once cooked, let it cool.
- Dice the onion and bell peppers into small, even pieces.
- Cut the cherry or grape tomatoes in half.
- Finely chop the cilantro.
- Drain and rinse the black beans, black-eyed peas, and sweet corn.
- In a bowl, mix together olive oil, red wine vinegar, lime juice, and maple syrup to create the dressing.
- In a large bowl, combine the cooled pasta, onions, peppers, beans, corn, tomatoes, and cilantro. Toss everything together, then add the dressing and feta cheese. Mix well to combine.
how to serve Cowboy Caviar Pasta Salad
Serve Cowboy Caviar Pasta Salad chilled or at room temperature. It makes a great side dish next to grilled meats or can be enjoyed as a light lunch. Garnish with extra cilantro or lime wedges for added flavor.
how to store Cowboy Caviar Pasta Salad
Store any leftovers in an airtight container in the refrigerator. The salad will keep well for about 3-4 days. If you prepare it ahead of time, it can be even tastier as the flavors meld together over time.
tips to make Cowboy Caviar Pasta Salad
- Use whatever color bell peppers you have on hand for a fun mix of flavors.
- For a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper to the dressing.
- Feel free to adjust the amount of lime juice and maple syrup to suit your taste preferences.
variation (if any)
You can customize this salad by adding other ingredients like chopped avocado, corn salsa, or different beans such as kidney beans or pinto beans. Substitute regular feta cheese with vegan feta for a dairy-free version.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as rotini, penne, or gluten-free pasta.
2. Can I make this salad ahead of time?
Absolutely! It tastes great when made in advance. Just keep in mind that the pasta may absorb some dressing as it sits, so you can add a little extra dressing before serving if needed.
3. Is Cowboy Caviar Pasta Salad vegan?
The recipe can be made vegan by using dairy-free feta cheese and ensuring that your maple syrup is pure vegan-friendly.
Cowboy Caviar Pasta Salad
- Total Time: 23 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and refreshing salad with the flavors of cowboy caviar and hearty pasta, perfect for summer gatherings.
Ingredients
- 2 8 oz boxes of pasta shells (chickpea pasta recommended)
- 1 can drained and rinsed black beans
- 1 can drained and rinsed black-eyed peas
- 1 can drained sweet corn
- 1 green bell pepper
- 2 bell peppers (orange, red, or yellow)
- 1/2 red onion
- 1 pint cherry or grape tomatoes
- 1/4 cup chopped cilantro
- 2–3 limes juiced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp maple syrup
- 6 oz feta cheese (vegan or regular)
- Salt to taste
Instructions
- Boil water and cook the pasta according to package directions, reducing time by 1-2 minutes for a firmer texture. Let cool.
- Dice the onion and bell peppers into small pieces.
- Cut the cherry or grape tomatoes in half.
- Finely chop the cilantro.
- Drain and rinse the black beans, black-eyed peas, and sweet corn.
- In a bowl, mix olive oil, red wine vinegar, lime juice, and maple syrup to create dressing.
- In a large bowl, combine cooled pasta, onions, peppers, beans, corn, tomatoes, and cilantro. Toss together, then add dressing and feta cheese. Mix well to combine.
Notes
Customize with different beans or add diced jalapeños for a spicy kick. Use vegan feta for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg