Cowboy Caviar Pasta Salad
This vibrant and colorful Cowboy Caviar Pasta Salad combines fresh vegetables, beans, and a delightful kick from jalapeños, making it an ideal dish for warm days and gatherings.
Ingredients
For Pasta & Protein:
- 16 ounces rotini pasta cooked until just tender, drained and cooled
- 1 cup chopped pepperoni
For the Veggie Mix:
- 1 container finely chopped cherry tomatoes about 1½ cups
- 1 small red onion finely diced (around ¾ cup)
- 1 tablespoon chopped fresh cilantro
- 1 medium jalapeño seeded and finely chopped (about ¼ cup)
- ½ cup chopped red bell pepper seeds removed
- ½ cup chopped orange bell pepper seeds removed
- ½ cup chopped yellow bell pepper seeds removed
For the Canned Goods:
- 1 can yellow corn drained (15.25 ounces)
- 1 can white corn drained (11 ounces)
- 1 can black beans rinsed and drained (15 ounces)
- 1 can black-eyed peas rinsed and drained (15.5 ounces)
Dressing & Seasoning:
- 1 cup Italian vinaigrette plus extra if desired
- Salt to taste
Instructions
For Salad:
- In a large mixing bowl, combine the cooked rotini with the chopped pepperoni.
- Incorporate all the fresh vegetables, namely the cherry tomatoes, cilantro, red onion, jalapeño, and bell peppers. Stir to blend everything thoroughly.
- Now, add the drained yellow corn, black beans, and black-eyed peas. This will enhance the salad's texture and color.
For Dressing:
- Drizzle approximately 1 cup of the Italian vinaigrette over the mixture, gently folding it in. Adjust the dressing to your liking and season with salt as desired.
- Cover the bowl and refrigerate until you are ready to serve. This chilled, zesty salad is perfect for any outdoor gathering or as a refreshing side dish.