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.
Servings: 8
Cost: $12.73, $1.59 per Servings
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
- ½ cup Red Onion chopped
- ½ cup Green Bell Pepper chopped
- ½ cup Red Bell Pepper chopped
- 1 Jalapeño Pepper cleaned, seeded and chopped
- ½ cup Cilantro chopped
For the Dressing:
- ½ cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Lime Juice
- 1 ½ teaspoons Cumin
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Cook 16 oz rotini pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
- In a large mixing bowl, combine the cooked pasta, 1 pint chopped cherry tomatoes, 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), ½ cup chopped red onion, ½ cup chopped green bell pepper, ½ cup chopped red bell pepper, 1 chopped jalapeño pepper, and ½ cup chopped cilantro.
- In a separate small bowl, whisk together ½ cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons lime juice, 1 ½ teaspoons cumin, 1 teaspoon salt, and ¼ teaspoon black pepper until well combined.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
- Chill until ready to serve and enjoy!
Video
Notes
Refrigerate the leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 535kcal | Carbohydrates: 82g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 307mg | Potassium: 781mg | Fiber: 12g | Sugar: 8g | Vitamin A: 860IU | Vitamin C: 40mg | Calcium: 57mg | Iron: 4mg
