Cowboy Caviar Pasta Salad Recipe
This Cowboy Caviar Pasta Salad is the summer side dish you’ve been waiting for - bright, tangy, and packed with hearty beans, sweet corn, and juicy tomatoes. I’ve tested this recipe multiple times to nail the perfect balance between the creamy feta and zesty lime dressing. It’s a crowd-pleasing twist on the classic dip that doubles as a satisfying main or potluck star.
The siblings of this recipe are all in all my pasta recipes in one place.
PrintCowboy Caviar Pasta Salad
Ingredients
Scale
- 2 8 oz boxes of pasta shells (I used chickpea pasta)
- 1 can drained and rinsed black beans
- 1 can drained and rinsed black eyed peas
- 1 can drained sweet corn
- 1 green bell pepper
- 2 bell peppers (orange, red, or yellow)
- 1/2 red onion
- 1 pint cherry or grape tomatoes
- 1/4 cup chopped cilantro
- 2 - 3 limes juiced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp maple syrup
- 6 oz feta cheese (vegan or regular)
- salt to taste
Instructions
- Boil water and make pasta as directed, but cook 1-2 minutes less than the box instructs to keep pasta from getting mushy, then let cool
- Dice onion and peppers keeping them similar in size
- Chop grape or cherry tomatoes in half
- Finely chop cilantro
- Drain and rinse beans and corn
- Mix together olive oil, red wine vinegar, juice from limes, and maple syrup
- In a large bowl add cooked pasta, onions, peppers, beans, corn, tomatoes, and cilantro. Mix pasta together then add the dressing and feta and toss.
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