Get ready for an explosion of flavor with this Cowboy Caviar Pasta Salad! This dish is a playful twist on the classic Cowboy Caviar, a Tex-Mex appetizer made with black-eyed peas, corn, and peppers. This pasta version is a perfect blend of flavors and textures, featuring orzo pasta, bell peppers, red onion, cilantro, black beans, and corn, all tossed in a zesty lime and olive oil dressing.
DRESSING: In a wide-mouth glass jar, combine all of the dressing ingredients. Season to taste (I add 1 tsp salt & 1/4 tsp pepper). Put the lid on the jar, shake to combine, and refrigerate while preparing the salad. Shake again before adding to the salad.
PASTA: Prepare the pasta according to package instructions in well-salted water. (I add 1 tsp salt for every 4 cups of water.) Drain the pasta, but do not rinse under cold water. Add to a large bowl and toss with 2 tablespoons of the dressing. Cover and place in the fridge to fully cool.
SALAD: Dice bell peppers and onion. Coarsely chop cilantro. Drain and rinse black beans and corn. Add all these ingredients to the cooled pasta.
SERVE: When ready to serve, drizzle the prepared dressing on the salad to preference. (We typically add most of it and then a bit more to moisten the salad as it settles.) Gently toss the salad. Adjust any seasonings (salt and pepper) to taste until the flavors sing! Enjoy!
Video
Notes
Note 1: Pasta:
Note that we're using 2 cups uncooked pasta, not an entire container!
It is important to salt the pasta while it boils because it helps to flavor the pasta so the whole salad isn't under-seasoned.
It's important not to rinse the pasta off after cooking because the starch on the pasta will help the dressing to stick to the pasta.
Note 2: Cotija cheese: Cojita is an ideal finishing touch for this salad. We recommend serving the it on the side, allowing guests to sprinkle it on their own portion according to their taste preference. This way, they can enjoy the dish with the perfect balance of flavor and seasoning.