Cowboy Caviar Pasta Salad

Ingredients

• 12 oz Rotini Pasta (dry, uncooked)
• 1 cup Cherry Tomatoes (halved)
• 1 cup Black Beans (drained and rinsed, canned)
• 1 cup Corn Kernels (drained, canned or frozen)
• 0.25 cup Red Onion (finely diced)
• 0.5 cup Green Bell Pepper (diced)
• 0.5 cup Red Bell Pepper (diced)
• 1 tablespoon Jalapeño Pepper (minced; remove seeds for less heat)
• 2 tablespoons Fresh Cilantro (chopped)
• 3 tablespoons Olive Oil (extra virgin)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 tablespoon Red Wine Vinegar
• 1 teaspoon Honey
• 0.5 teaspoon Ground Cumin
• 0.5 teaspoon Chili Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a rolling boil, add the rotini pasta and cook 8‑10 minutes until al dente. Drain in a colander and rinse under cold water to stop cooking.

   Time: PT14M

   Temperature: boiling

2. Make Dressing

   In a mixing bowl whisk together olive oil, lime juice, red wine vinegar, honey, ground cumin, chili powder, salt and black pepper until the mixture emulsifies.

   Time: PT5M

3. Prep Veggies

   Halve the cherry tomatoes, dice the red onion, green and red bell peppers, mince the jalapeño, and chop the cilantro.

   Time: PT10M

4. Mix Veggies and Beans

   In a large bowl combine the cherry tomatoes, drained beans, corn, red onion, green bell pepper, red bell pepper, jalapeño and cilantro. Stir until evenly distributed.

   Time: PT3M

5. Combine Pasta and Dressing

   Add the cooled rotini to the vegetable mixture, pour the dressing over, and gently toss until every piece is coated.

   Time: PT5M

6. Serve or Chill

   Transfer the salad to a serving dish. Serve immediately or cover and refrigerate for 30 minutes to let flavors meld.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

7g

Carbohydrates

40g

Fat

8g

Fiber

6g

Ingredient Substitutions

• Instead of Rotini Pasta: Fusilli, Penne
• Instead of Cherry Tomatoes: Grape tomatoes, Diced regular tomatoes
• Instead of Black Beans: Kidney beans, Pinto beans
• Instead of Corn Kernels: Fresh corn, Frozen corn
• Instead of Red Onion: White onion, Sweet onion
• Instead of Green Bell Pepper: Yellow bell pepper, Poblano pepper
• Instead of Red Bell Pepper: Orange bell pepper, Poblano pepper
• Instead of Jalapeño Pepper: Serrano pepper, Fresh chili flakes
• Instead of Fresh Cilantro: Parsley, Thai basil
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Lime Juice: Lemon juice, Vinegar
• Instead of Red Wine Vinegar: Apple cider vinegar, White wine vinegar
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Ground Cumin: Ground coriander, Chipotle powder
• Instead of Chili Powder: Paprika, Cayenne pepper (use less)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Ground pepper

Equipment Needed

• Large Pot
• Colander
• Mixing Bowl
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Whisk or Fork (optional)
• Serving Spoon or Tongs (optional)

Critical Steps — Do Not Skip

• Cooking the rotini to al dente and rinsing it with cold water.
• Ensuring the pasta is evenly coated with the zesty dressing.

Chef Tips from the Video

• Toast the cumin briefly in a dry pan before adding to the dressing for extra aroma.
• For extra crunch, add a handful of toasted pepitas just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Not recommended; texture of pasta changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours during a party.

Make-Ahead Tips

• Prepare the dressing a day ahead and store in the fridge; whisk before using.
• Assemble the salad up to 2 hours ahead; keep it covered and give a quick toss before serving.

Frequently Asked Questions