Go Back Email Link
–+ servings
Print Recipe
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 Time30 minutes
Cook Time9 minutes
Cooling Time30 minutes
Total Time1 hour 9 minutes
Course: Dinner, Salad, Side Dish
Cuisine: American, Healthy, Mexican, Vegetarian
Keyword: cowboy caviar pasta salad
Servings: 8 servings, as a side
Author: Chelsea Lords
Cost: $9.90

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
US - Metric

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

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