Description
A vibrant and hearty Cowboy Caviar Pasta Salad combining fresh vegetables and a zesty dressing, perfect for summer gatherings.
Ingredients
- 2 (8 oz) boxes of pasta shells (chickpea pasta adds a fun twist)
- 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, halved
- 1/4 cup chopped cilantro
- Juice of 2-3 limes
- 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 the pasta: Fill a large pot with water, add a pinch of salt, and bring it to a boil. Cook the pasta according to package directions, reducing the cooking time by 1-2 minutes. Once cooked, drain and let it cool.
- Prepare the veggies: Dice the onion and bell peppers into similar-sized pieces. Halve the cherry tomatoes, and finely chop the cilantro.
- Rinse the beans and corn: Drain and rinse the black beans, black-eyed peas, and sweet corn under cold water.
- Make the dressing: In a separate bowl, whisk together the olive oil, red wine vinegar, lime juice, and maple syrup.
- Combine the salad: In a large bowl, mix the cooled pasta, chopped veggies, beans, corn, and cilantro. Pour the dressing over the mixture, adding in the feta cheese. Toss everything together gently until well combined.
Notes
For the best flavor, let the salad sit for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American