Cowboy Caviar Pasta Salad takes the classic appetizer and turns it into a fresh, flavor-packed pasta salad with the most delicious dressing.
Author’s Notes
The Dip That Became My New Go-To Pasta Salad
Cowboy Caviar was a staple in my house growing up—my mom made it all the time in the summer, and with nine of us, it disappeared fast.
Not much has changed—I still love it and make it often for my own family. We may only be five, but it still never lasts more than a day.
In an effort to get even more cowboy caviar in my life, I turned it into a pasta salad with similar ingredients and that same spice-packed dressing. It took a few tries, but the final version turned out even better than I imagined.
It’s so good—and definitely going to be on repeat all summer long. I can’t wait to hear what you think of this recipe!
How To Make Cowboy Caviar Pasta Salad (Tips)
- Make the dressing ahead of time so the flavors have time to deepen.
- Use fresh, high-quality produce for the best flavor.
- Start with less dressing and add more as needed to avoid overdressing.
Variations
Change Up Cowboy Caviar Pasta Salad
- Add a creamy element by mixing in ripe diced avocado.
- Boost the protein with grilled chicken or shrimp.
- Add heat with diced jalapeños or red pepper flakes.
- Swap the herbs—use parsley or green onions if you’re not into cilantro.
- Use a different pasta shape like orzo or pearl couscous.
Serving Suggestions
- Serve as a side with grilled steak, burgers, or tacos.
- Pack it up for picnics, BBQs, or potlucks.
- Serve alongside other BBQ favorites like coleslaw, potato salad, or macaroni salad.
Storage
Cowboy Caviar Pasta Salad: Make Ahead & Store
- Make Ahead: Cook pasta and chill without dressing. Prep veggies and dressing separately. Store everything apart, then combine and toss before serving.
- Storage: Best the day it’s made. Store in an airtight container for up to 2 days. Toss before serving. Not freezer-friendly.
More Pasta Salad Recipes:
Pasta Salads
Chicken Caesar Pasta Salad
Salads
Greek Pasta Salad
Salads
Taco Pasta Salad
Dinner
Teriyaki Chicken Salad
Cowboy Caviar Pasta Salad
Equipment
- Wide-mouth Mason Jar
Ingredients
- 2 cups uncooked ditalini pasta see note 1
- 1-1/2 cups frozen corn
- 2 bell peppers diced (I use 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
Instructions
- Add all dressing ingredients to a wide-mouth jar. Season to taste (I add 1/2 tsp salt & 1/4 tsp 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 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!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved it! I added some hot sauce for a little extra heat. Turned out so good!
Yay! So thrilled to hear this! Thanks Pamela!
This was absolutely delicious, definitely the star of family bbq dinner. Thank you!
YAYYY! So thrilled to hear this!