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.
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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