Cowboy Caviar Pasta Salad for Summer Cookouts
This Cowboy Caviar Pasta Salad combines tender pasta, beans, corn, fresh vegetables, and a bold lime dressing for a colorful and easy summer cookout side dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 ounces rotini pasta
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 green bell pepper, diced
1/2 red onion, finely diced
1 avocado, diced
1/4 cup chopped cilantro
1/3 cup olive oil
3 tablespoons lime juice
2 tablespoons red wine vinegar
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cumin
Salt to taste
Black pepper to taste
Instructions
1. Bring a large pot of salted water to a boil.
2. Cook the pasta until al dente according to package directions.
3. Drain the pasta and rinse briefly under cool water.
4. Allow the pasta to cool slightly.
5. Add black beans, corn, cherry tomatoes, bell peppers, red onion, avocado, and cilantro to a large bowl.
6. Whisk olive oil, lime juice, red wine vinegar, garlic powder, chili powder, cumin, salt, and black pepper in a small bowl.
7. Pour the dressing over the salad ingredients.
8. Add the cooked pasta to the bowl.
9. Toss gently until everything is evenly coated.
10. Refrigerate the pasta salad for at least 30 minutes before serving.
11. Stir gently before serving again.
12. Serve cold.
Notes
Cook pasta just until tender to keep the texture balanced.
Drain canned ingredients well before mixing.
Add avocado shortly before serving for fresher texture.
Chill the salad before serving for stronger flavor.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg