Description
Cowboy Caviar Pasta Salad is a vibrant, hearty salad combining al dente small shell pasta with a colorful mix of bell peppers, beans, corn, black-eyed peas, and a zesty dressing made from olive oil, lime juice, and spices. This refreshing dish is topped with crumbled feta cheese, perfect for a quick, flavorful side or a light main course.
Ingredients
Scale
Salad Ingredients
- 8 oz small shells pasta
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow or orange bell pepper, diced
- ½ red onion, diced
- 1 (15-oz) can corn kernels, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can black eyed peas, drained and rinsed
- 1 (10-oz) can Rotel diced tomatoes and green chilies, drained
- ¼ cup chopped fresh cilantro
- 1 (4-oz) package crumbled feta cheese
Dressing Ingredients
- ½ cup olive oil
- ⅓ cup lime juice
- 1 tsp chili powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp cumin
- Salt and pepper, to taste
- 1½ Tbsp red wine vinegar
- 1½ Tbsp honey
Instructions
- Cook the pasta: Bring a large pot of water to a boil over high heat. Add the small shell pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down.
- Combine vegetables and pasta: In a large bowl, mix the cooked pasta with the diced green, red, and yellow/orange bell peppers, diced red onion, drained corn kernels, rinsed black beans, rinsed black-eyed peas, drained Rotel diced tomatoes and green chilies, and chopped fresh cilantro.
- Prepare the dressing: In a medium-sized bowl, whisk together the olive oil, lime juice, chili powder, onion powder, garlic powder, paprika, cumin, salt, black pepper, red wine vinegar, and honey until well combined and emulsified.
- Toss salad with dressing: Pour the dressing over the pasta and vegetable mixture. Toss everything gently but thoroughly to ensure all the ingredients are evenly coated with the flavorful dressing.
- Add feta cheese: Sprinkle the crumbled feta cheese evenly over the top of the dressed pasta salad.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the salad until ready to serve, allowing the flavors to meld and the salad to chill properly.
Notes
- Drain and rinse the pasta with cold water to prevent it from sticking and to cool it for the salad.
- Adjust the chili powder and spices according to your heat preference.
- This salad keeps well in the refrigerator for up to 2 days; add feta just before serving for best texture.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Make sure to drain canned beans and vegetables well to avoid watery salad.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American Southwestern
