Cowboy Caviar Pasta Salad—just saying it makes my taste buds dance a little two-step. It’s like a fiesta in a bowl, combining the zesty, vibrant flavors of cowboy caviar with the comforting embrace of pasta. I remember stumbling upon this recipe during a summer barbecue, where it stole the spotlight amid burgers and ribs—it’s the kind of dish that makes you wonder why you ever settled for plain old pasta salad in the first place.
Steps
- Cook the rotini pasta al dente, following the package instructions. Once cooked, drain the pasta and allow it to cool completely.
- In a large mixing bowl, combine the cooled pasta with chopped pepperoni, cherry tomatoes, cilantro, and red onion.
- Add drained yellow corn, white corn, black beans, and black-eyed peas to the bowl. Ensure the beans are thoroughly rinsed before adding them.
- Incorporate finely chopped jalapeno, red bell pepper, orange bell pepper, and yellow bell pepper into the mixture.
- Pour up to 1 cup of Italian vinaigrette over the combined ingredients. Start with a smaller amount and mix, adjusting to your taste preference.
- Season the salad with salt to taste, mixing well to ensure even distribution of flavors.
- Refrigerate the pasta salad until you are ready to serve, allowing the flavors to meld together.
Ingredients
- 1 box (16 ounces) Rotini pasta, cooked al dente, drained, and cooled
- 1 cup (138 g) pepperoni, chopped
- 1 container (10 ounces) cherry tomatoes, finely chopped (about 1 ½ cups)
- 1 tablespoon finely chopped cilantro
- 1 small red onion, finely chopped (about ¾ cup)
- 1 can (15.25 ounces) yellow corn, drained
- 1 can (11 ounces) white corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15.5 ounces) black-eyed peas, drained and rinsed
- 1 medium jalapeno pepper, seeded and finely chopped (about ¼ cup)
- 1 red bell pepper, seeded and finely chopped (about ½ cup)
- 1 orange bell pepper, seeded and finely chopped (about ½ cup)
- 1 yellow bell pepper, seeded and finely chopped (about ½ cup)
- 1 cup (216 g) Italian vinaigrette, plus more to taste
- Salt, to taste
FAQ
- What is Cowboy Caviar Pasta Salad?
- Cowboy Caviar Pasta Salad is a refreshing cold salad that combines noodles, fresh vegetables, pepperoni, and Italian vinaigrette. It’s a colorful and flavorful dish, ideal for potlucks, gatherings, or as a light meal.
- Can I substitute the rotini pasta with another type?
- Yes, while rotini pasta is recommended for its ability to hold onto the dressing, you can use any pasta you have available. Homemade shaped pasta can also be a delightful alternative.
- Are there alternatives to pepperoni for protein in the salad?
- Absolutely! If you’re not a fan of pepperoni, you can substitute it with grilled chicken or chilled shrimp for added protein, or simply omit it for a vegetarian version.
- What can I use instead of black-eyed peas?
- Black-eyed peas are a key ingredient in Cowboy Caviar, but if you prefer not to use them, you can replace them with another type of cooked beans or double up on your favorite vegetable in the mix.
- How should I store Cowboy Caviar Pasta Salad?
- Store the salad in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
Tips
- Consider preparing the pasta al dente, as it will continue to absorb the dressing and flavors while resting, ensuring it doesn’t become too soft and mushy.
- When choosing vegetables for the salad, feel free to add your favorites or whatever is in season, allowing for a personalized touch and a burst of fresh flavors.
- If you’re not keen on black-eyed peas, you can easily substitute them with another variety of beans or double up on your preferred vegetable to suit your taste.
- For a more vibrant flavor, try using homemade Italian dressing, and serve it on the side so guests can adjust the amount to their liking, preventing the salad from becoming overly dressed.
Equipment
- Large Mixing Bowl – A very large bowl is needed to combine all the ingredients, as the salad makes 18 cups.
- Airtight Storage Containers – For storing the salad in the refrigerator for up to 3-4 days.
- Chef’s Knife – For finely chopping the vegetables.
- Cutting Board – For preparing and chopping the ingredients.
- Salad Spinner (optional) – To help dry the rinsed black beans and black-eyed peas efficiently.
