Cowboy Caviar Pasta Salad
The cowboy caviar upgrade you didn’t know you needed.
Servings 6 people
Ingredients
- 1 lb pasta I’m using farfalle
- 1 orange bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 1 jalapeño chopped (optional)
- 2 mini cucumbers or ½ large cucumber chopped
- 4 ears corn
- 1 cup cherry tomatoes cut in half
- 1 small red onion or ½ large red onion chopped
- 1 bunch cilantro chopped
- 2-3 green onions chopped
- 1 can black beans
- 1 can black-eyed peas
Dressing
- 1 cup mayonnaise I’m using Sir Kensington’s
- 2 tbsp white wine vinegar
- Juice of 1 lime
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tbsp chili powder
- 1 tbsp maple syrup
- 2 tbsp olive oil
- Salt & black pepper
Instructions
- Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions, or until al dente. Drain and then rinse with cold water to stop the cooking. Add to a large bowl and hit it with a drizzle of olive oil to prevent sticking!
- Make the Dressing: Stir together mayo, white wine vinegar, lime juice, garlic powder, cumin, chili powder, maple syrup, olive oil, salt, and freshly cracked black pepper.
- Add all of the chopped veggies and the beans to the large bowl of pasta.
- Pour the creamy dressing over the salad.
- Mix well to combine and serve!