Cowboy Caviar Pasta Salad takes the classic appetizer and turns it into a fresh, flavor-packed pasta salad with the most delicious dressing.

Cowboy Caviar Pasta Salad, dressed and tossed to perfection in a bowl.
chelsea

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!

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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.
All the ingredients for this recipe are prepped and ready for easy assembly, including beans, cilantro, pasta, onions, and peppers.

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

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:

5 from 3 votes

Cowboy Caviar Pasta Salad

Cowboy Caviar Pasta Salad is everything you love about the appetizer, made even better with pasta and the absolute best vinaigrette. Shop the recipe here.
Prep Time: 30 minutes
Cook Time: 9 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 9 minutes
Servings: 8 servings, as a side

Equipment

Ingredients

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
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

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

Note 1: Use exactly 2 cups uncooked pasta—not the full box.
Storage: This salad tastes best fresh, on the day you make it. To prepare ahead, keep ingredients separate and combine just before serving.

Nutrition

Serving: 1serving | Calories: 433kcal | Carbohydrates: 59g | Protein: 12g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 512mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1296IU | Vitamin C: 46mg | Calcium: 34mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 3 votes (1 rating without comment)

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4 Comments

  1. Pamela says:

    5 stars
    Loved it! I added some hot sauce for a little extra heat. Turned out so good!

    1. Chelsea says:

      Yay! So thrilled to hear this! Thanks Pamela!

  2. Tammy says:

    5 stars
    This was absolutely delicious, definitely the star of family bbq dinner. Thank you!

    1. Chelsea says:

      YAYYY! So thrilled to hear this!