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Delicious cowboy caviar pasta salad with fresh ingredients and vibrant colors.

Cowboy Caviar Pasta Salad

A creamy and vibrant pasta salad that combines the flavors of Tex-Mex cowboy caviar, perfect for picnics or a cozy dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and beans
  • 8 oz rotini pasta Holds the dressing and ingredients perfectly
  • 1 cup canned black beans Rinsed and drained
  • 1 cup canned corn Drained
Vegetables
  • 1 cup cherry tomatoes Halved
  • 1 each bell pepper Diced, any color
  • 0.5 each red onion Finely chopped
  • 1 each avocado Diced
  • 0.25 cup fresh cilantro Chopped
Dressing
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 each lime Juice of 2 limes
  • 0.25 cup olive oil
  • Salt To taste
  • Pepper To taste

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking.
  3. While the pasta cooks, chop the black beans, corn, cherry tomatoes, bell pepper, red onion, and avocado into bite-sized pieces.
  4. In a small bowl, whisk together lime juice, olive oil, garlic powder, cumin, chili powder, salt, and pepper. Taste the dressing and adjust the seasonings to your liking.
Mixing
  1. In a large mixing bowl, combine the cooled pasta, black beans, corn, cherry tomatoes, diced bell pepper, red onion, avocado, and cilantro.
  2. Drizzle the dressing over everything and toss gently until well coated.
Chilling
  1. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  2. Before serving, give the salad a final toss, adjusting salt and lime juice as needed.

Notes

For best results, add fresh avocado just before serving to avoid browning. This pasta salad keeps well in the fridge for about 3–4 days.