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Cowboy Caviar Pasta Salad finished recipe

Cowboy Caviar Pasta Salad

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 12 cups
Ingredients Method

Ingredients
  

For the Pasta Salad
  • 12 ounces dry rotini pasta
  • 1 can black beans drained and rinsed
  • 1 can black-eyed peas drained and rinsed
  • 11/2 cups sweet corn kernels thawed if frozen
  • 1 medium red bell pepper (about 150 g) finely diced
  • 1 medium orange bell pepper (about 150 g) finely diced
  • 1 cup cherry tomatoes quartered
  • 1/2 medium red onion (about 75 g) finely diced
  • 1 medium jalapeño (about 15 g) seeded and finely minced
  • 1/2 cup fresh cilantro chopped
  • 1 medium avocado (about 150 g flesh) diced just before serving
  • 1/4 cup crumbled cotija cheese optional
For the Zesty Lime Dressing
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lime juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 medium garlic clove (about 3 g) finely minced
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

Method
  1. Cook the Pasta: Bring a large pot of water to a boil over high heat. Add the rotini and cook according to the package directions until just al dente, usually 10–12 minutes.
  2. The pasta should be tender but still have a slight bite. Avoid cooking it until very soft, as it will absorb more moisture from the dressing while chilling.
  3. Drain and Cool: Drain the pasta in a colander and rinse briefly under cool running water to stop the cooking process. Shake off the excess water thoroughly.
  4. Transfer the pasta to a large mixing bowl: It should be cool enough that it will not soften the fresh vegetables when combined.
  5. Prepare the Beans and Corn: Drain and rinse the black beans and black-eyed peas. Allow them to drain well so they do not dilute the dressing.
  6. If using frozen corn, thaw it completely and pat it dry if necessary. If using canned corn, drain it thoroughly.
  7. Chop the Vegetables: Finely dice the red and orange bell peppers and red onion. Quarter the cherry tomatoes, seed and mince the jalapeño, and chop the cilantro.
  8. Aim for relatively small, evenly sized pieces so the vegetables distribute throughout the pasta rather than collecting at the bottom of the bowl.
  9. Make the Lime Dressing: In a small bowl, combine the olive oil, lime juice, red wine vinegar, honey, cumin, smoked paprika, minced garlic, kosher salt, and black pepper.
  10. Whisk vigorously until the honey dissolves and the dressing looks evenly blended. Alternatively, combine everything in a jar, close the lid tightly, and shake well.
  11. Assemble the Salad: Add the black beans, black-eyed peas, corn, bell peppers, cherry tomatoes, red onion, jalapeño, and cilantro to the cooled pasta.
  12. Pour the lime dressing over the mixture and toss gently with a large spoon until everything is evenly coated. Take care not to crush the beans.
  13. Chill the Salad: During this time, the pasta will absorb some of the dressing and the flavors will blend. If the salad looks a little dry after chilling, toss it thoroughly to redistribute any dressing at the bottom of the bowl.
  14. Add the Avocado and Serve: Just before serving, dice the avocado and gently fold it into the chilled pasta salad.
  15. Sprinkle with the optional cotija cheese: Serve cold or slightly cool, with the vegetables still crisp and the pasta evenly coated in dressing.

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