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Cowboy Caviar Pasta Salad Recipe

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4.3 from 9 reviews

Cowboy Caviar Pasta Salad is a vibrant and hearty dish combining ditalini pasta with fresh vegetables, beans, and a flavorful tangy dressing. Perfectly chilled and tossed, it is a refreshing and fulfilling salad ideal for picnics, potlucks, and summer meals.

Ingredients

Pasta and 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 (about 1 small onion)
  • 1 bunch cilantro, finely chopped (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 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 ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste (approximately 1/2 teaspoon salt and 1/4 teaspoon pepper)

Instructions

  1. Prepare Dressing: Add all the dressing ingredients—olive oil, vinegar, garlic paste, Dijon mustard, honey, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper—into a wide-mouth jar. Secure the lid and shake vigorously until all ingredients are well combined. Place the dressing in the refrigerator to chill while you prepare the rest of the salad.
  2. Cook Pasta and Corn: Bring 12 cups of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water, then add the ditalini pasta. Cook according to the package instructions, typically around 9-12 minutes for al dente. One minute before the pasta finishes cooking, add the frozen corn directly to the boiling water. Once done, drain the pasta and corn and rinse them under cold water for about 20 seconds to stop the cooking process and cool them down.
  3. Cool Pasta: Transfer the drained and rinsed pasta and corn to a large mixing bowl. Immediately toss with about 1/3 cup of the prepared dressing to lightly coat the pasta and prevent sticking. Cover the bowl with plastic wrap or a lid and place it in the refrigerator until the pasta is completely chilled, usually about 30 minutes to an hour.
  4. Add Salad Ingredients: Once the pasta has cooled, add the diced bell peppers, finely diced red onion, chopped cilantro, drained black beans, and drained black-eyed peas to the bowl. Gently toss all ingredients together with the remaining dressing.
  5. Serve: Drizzle additional dressing over the salad to taste if needed, tossing gently to coat. Taste the salad and adjust seasoning with salt and pepper as desired. Serve chilled and enjoy this refreshing, hearty Cowboy Caviar Pasta Salad!

Notes

  • Use ditalini pasta for the best texture, but small pasta shapes like elbow macaroni or small shells can be used as a substitute.
  • Rinsing the pasta and corn with cold water after cooking stops the cooking process and cools them for the salad.
  • The dressing can be made ahead and stored in the refrigerator for up to one week.
  • This salad tastes even better after chilling overnight, allowing flavors to meld.
  • For a spicier kick, add a pinch of cayenne pepper or finely chopped jalapeños to the dressing.
  • Keep the salad refrigerated and consume within 3 days for optimal freshness.

Find it online: https://yumntasty.com/cowboy-caviar-pasta-salad-recipe/