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Fresh Cowboy Caviar Pasta Salad Easy Summer Recipe

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This fresh cowboy caviar pasta salad is a zesty, tangy, and crunchy summer dish that transforms the classic dip into a full meal. It’s quick, easy, and perfect for cookouts and picnics.

Ingredients

Scale
  • 8 oz rotini pasta (tri-colored recommended)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) black-eyed peas, rinsed and drained
  • 1 ½ cups corn (fresh or frozen, thawed)
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • ½ cup red onion, finely diced
  • 1 small jalapeño, seeded and minced (optional)
  • 2–3 Roma tomatoes, seeded and diced
  • 1 large avocado, diced
  • ½ cup fresh cilantro, chopped
  • ⅓ cup olive oil
  • ¼ cup fresh lime juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or agave nectar
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking. Set aside to cool.
  2. Make the dressing: In a small bowl or mason jar, combine olive oil, lime juice, apple cider vinegar, honey (or agave), minced garlic, cumin, chili powder, salt, and pepper. Whisk or shake until well combined. Adjust seasoning to taste.
  3. Marinate the beans and corn: In a separate bowl, combine black beans, black-eyed peas, and corn. Pour about 3 tablespoons of dressing over them and stir gently. Let sit while you chop vegetables.
  4. Chop the vegetables: Dice bell peppers, finely chop red onion, mince jalapeño (if using), and seed and dice tomatoes. Keep pieces roughly ½-inch cubes.
  5. Combine everything: In a large mixing bowl, add cooled pasta, marinated bean mixture (with any leftover dressing), diced bell peppers, red onion, jalapeño, and tomatoes. Pour remaining dressing over top. Toss gently until evenly coated.
  6. Chill and rest: Cover bowl and refrigerate for at least 2 hours (overnight is best) to allow flavors to meld.
  7. Finish with avocado and cilantro: Just before serving, dice avocado and chop cilantro. Gently fold into the salad. Adjust salt and pepper if needed.

Notes

For best flavor, marinate beans and corn in dressing before mixing. Add avocado and cilantro just before serving to prevent browning. If salad seems dry after chilling, add a splash of olive oil and lime juice.

Nutrition

Keywords: cowboy caviar, pasta salad, summer recipe, easy, vegetarian, gluten-free, cookout, potluck

Find it online: https://bouncybowl.com/fresh-cowboy-caviar-pasta-salad-easy-summer-recipe/