Description
Cowboy Caviar Pasta Salad is a refreshing, flavor-packed dish combining Cowboy Caviar dip and pasta salad, perfect for summer gatherings.
Ingredients
Scale
- 8 ounce rotini pasta
- 1 can (15 ounce) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup diced bell pepper
- 1/2 cup finely chopped red onion
- 1 avocado, cubed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions for 8-10 minutes until al dente. Drain and rinse under cold water.
- While the pasta is cooking, dice the bell pepper, red onion, and cherry tomatoes into evenly sized pieces. Cube the avocado just before mixing.
- In a small bowl, whisk together lime juice, olive oil, garlic powder, cumin, and chili powder. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooled pasta, black beans, corn, cherry tomatoes, bell pepper, red onion, and cilantro. Pour the dressing over and gently toss to coat.
- Carefully fold in the cubed avocado to avoid mashing.
- Cover and refrigerate for at least 30 minutes before serving. Stir gently before serving and garnish with extra cilantro or crumbled feta cheese if desired.
Notes
Use fresh ingredients for best flavor.
Store leftovers in an airtight container for 3-5 days.
Make it vegan by omitting avocado or using a plant-based alternative.
For gluten-free, swap rotini for gluten-free pasta.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2 grams
- Sodium: 400 milligrams
- Fat: 15 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 10 grams
- Cholesterol: 0 milligrams