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Cowboy Caviar Pasta Salad
Cowboy Caviar Pasta Salad
is loaded with pasta, fresh vegetables and a light dressing. This cold pasta salad is perfect for your next BBQ or potluck.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Calories:
535
kcal
Author:
Carrie Barnard
Ingredients
16
oz
Rotini Pasta
1
pint
Cherry Tomatoes
chopped
1
can
Black Beans
15 ounces, drained and rinsed
1
can
Black Eyed Peas
15 ounces, drained and rinsed
1
can
Corn
15 ounces, drained
1/2
cup
Red Onion
chopped
1/2
cup
Green Bell Pepper
chopped
1/2
cup
Red Bell Pepper
chopped
1
Jalapeño Pepper
cleaned, seeded and chopped
1/2
cup
Cilantro
chopped
For the Dressing:
1/2
cup
Olive Oil
2
Tablespoons
Red Wine Vinegar
2
Tablespoons
Lime Juice
1 1/2
teaspoons
Cumin
1
teaspoon
Salt
1/4
teaspoon
Black Pepper
Instructions
Cook the pasta based on the package instructions to al dente. Rinse with cold water and let the pasta cool.
While the pasta is cooling, prepare the other ingredients. Rinse the beans and chop the vegetables and cilantro.
In a small mixing bowl, whisk together the dressing ingredients.
In a large mixing bowl, add the cooked pasta, beans, vegetables, corn, jalapeño pepper and chopped cilantro. Stir to combine the ingredients.
Pour the dressing mixture on top and gently toss to coat the ingredients with the dressing.
Chill until ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 4 days.
Nutrition
Calories:
535
kcal
|
Carbohydrates:
82
g
|
Protein:
19
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Sodium:
307
mg
|
Potassium:
781
mg
|
Fiber:
12
g
|
Sugar:
8
g
|
Vitamin A:
860
IU
|
Vitamin C:
40
mg
|
Calcium:
57
mg
|
Iron:
4
mg