Fresh Cowboy Caviar Pasta Salad
A vibrant and nutritious dish that combines the heartiness of pasta with the refreshing tastes of cowboy caviar, perfect for summer picnics or family barbecues.
Equipment
- Large Pot
- Mixing Bowl
- Colander
- Small Bowl
Ingredients
Pasta
- 2 cups Pasta (rotini or penne) Cook according to package instructions until al dente.
Black Beans
- 1 can (15 ounces) Black Beans Drained and rinsed.
Sweet Corn
- 1 cup Sweet Corn Fresh or canned.
Bell Peppers
- 1 cup Bell Peppers Diced, mix of colors.
Red Onion
- 0.5 cup Red Onion Finely chopped.
Cilantro
- 0.25 cup Fresh Cilantro Chopped.
Lime Juice
- 2 limes Lime Juice Squeezed.
Olive Oil
- 0.25 cup Extra Virgin Olive Oil
Salt and Pepper
- Salt To taste.
- Pepper To taste.
Instructions
- 1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- 2. In a large mixing bowl, combine the cooked pasta, black beans, corn, diced bell peppers, and red onion. Gently fold together.
- 3. In a small bowl, whisk together lime juice and olive oil. Season with salt and pepper to taste.
- 4. Pour the dressing over the salad and toss to combine. Add chopped cilantro and mix gently.
- 5. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
This salad can be served cold or at room temperature. It can also be made a day in advance for better flavor.