Cowboy Caviar Pasta Salad

Ingredients

• 0.5 cup Olive Oil (extra virgin, for dressing)
• 0.25 cup Red Wine Vinegar (can substitute white wine vinegar)
• 1.5 tablespoon Italian Seasoning (dried blend)
• 1 teaspoon Garlic Powder
• 0.5 teaspoon Onion Powder
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey (can use hot honey or maple syrup for vegan version)
• 1 cup Rotini Pasta (dry, about 3 oz; can substitute fusilli or penne)
• 1 medium Orange Bell Pepper (seeded and diced)
• 1 medium Red Bell Pepper (seeded and diced)
• 1 Jalapeño (seeds left in for heat; remove if less spice desired)
• 0.5 Purple Onion (about half a medium onion, diced)
• 2 Roma Tomatoes (chopped)
• 0.25 cup Fresh Cilantro (chopped; optional for those who dislike cilantro)
• 2 tablespoon Lime Juice (juice of 1 lime; can use whole lime if desired)
• 1 cup Canned Corn (drained)
• 1 cup Canned Black Beans (rinsed and drained)
• to taste Salt
• to taste Black Pepper

Instructions

1. Make Italian Dressing

   Combine olive oil, red wine vinegar, Italian seasoning, garlic powder, onion powder, Dijon mustard, and honey in a mixing bowl. Whisk vigorously until emulsified.

   Time: PT5M

2. Prep Vegetables

   Dice orange and red bell peppers, seed and finely chop the jalapeño (keep seeds if you like heat), halve and dice the purple onion, chop the Roma tomatoes, and roughly chop the cilantro. Squeeze the lime juice over the veggies.

   Time: PT10M

3. Cook Pasta

   Bring a large pot of salted water to a boil. Add rotini and cook al dente according to package directions, usually 8‑10 minutes. Drain in a colander and rinse briefly with cool water to stop cooking.

   Time: PT15M

   Temperature: 212°F

4. Combine All Ingredients

   In the large storage bowl, add the cooked pasta, chopped vegetables, corn, black beans, and the prepared Italian dressing (about 3/4 cup). Toss gently until everything is evenly coated. Season with salt and pepper to taste.

   Time: PT5M

5. Chill and Meld Flavors

   Cover the bowl with its lid and refrigerate for at least 30 minutes to let the vinegar and dressing soak into the pasta and veggies.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

380

Protein

10 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g