Description

Cowboy Caviar Pasta Salad is a vibrant and hearty dish combining tender ditalini pasta with fresh vegetables, beans, and a zesty homemade dressing. This colorful salad offers a perfect balance of textures and flavors, making it an ideal side or light meal for picnics, potlucks, or family dinners. Its fresh cilantro and southwestern-inspired spices add a unique twist to the classic cowboy caviar, delivering a refreshing and satisfying dish that can be served chilled.

Ingredients

Scale

Pasta & Vegetables

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 cilantro, finely chopped (measure 1 cup before chopping)

Beans

1 (15.25-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can black-eyed peas, drained and rinsed

Dressing

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 (approx. 1/2 teaspoon salt & 1/4 teaspoon pepper)

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Instructions

Prepare Dressing: Add all dressing ingredients—olive oil, red wine vinegar, garlic paste, Dijon mustard, honey, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper—to a wide-mouth jar. Secure the lid and shake thoroughly until the dressing is well combined. Chill the dressing in the refrigerator while you prepare the rest of the salad.
Cook Pasta and Corn: Bring 12 cups of water to a rolling boil in a large pot. Stir in 1 tablespoon of salt and add the ditalini pasta. Cook according to package instructions until almost tender. One minute before the pasta is done, add the frozen corn directly to the boiling water with the pasta. Once finished, drain both pasta and corn and immediately rinse under cold running water for about 20 seconds to stop the cooking and cool them down. Shake off any excess water.
Cool Pasta: Transfer the drained pasta and corn to a large mixing bowl. Pour in 1/3 cup of the prepared dressing and toss gently to coat. Cover the bowl and refrigerate the mixture until it is completely chilled, allowing flavors to meld and the pasta to firm up.
Add Salad Ingredients: Once the pasta and corn are chilled, add the diced bell peppers, finely diced red onion, chopped cilantro, rinsed black beans, and rinsed black-eyed peas to the bowl with the pasta. Gently toss all ingredients together until evenly combined.
Serve: Drizzle additional dressing over the salad to taste, keeping in mind you may not need to use it all at once. Toss gently again, then taste and adjust seasoning with extra salt or pepper if needed. Serve chilled and enjoy this fresh and flavorful Cowboy Caviar Pasta Salad.

Notes

Use ditalini pasta, as its small tube shape holds dressing well and makes the salad easy to serve and eat.
Rinsing the pasta and corn briefly with cold water stops cooking and cools the mixture fast for chilling.
This salad tastes even better after resting for a few hours or overnight in the refrigerator as the flavors develop.
Adjust spices in the dressing to your preferred heat level or flavor profile.
For vegetarian or vegan versions, ensure the honey is substituted with a plant-based sweetener if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.