Cowboy Caviar Pasta Salad

I always get curious when I see a new food term trending. Such is the case with Cowboy Caviar. I quickly decided to check it out. What I saw was intriguing and easy to make. I could serve the caviar as a salsa with scooper chips, OR you could serve it like a bean salad, OR could take the salsa and turn it into a pasta salad. As I had two different events last weekend, it seemed the right direction. 

For the first event I made a few adjustments to the dressing and added pasta to make the salad recipe below. For the second event I served it as a salsa with scooper chips. I did think it turned out well, but the extremely positive responses, especially to the salsa, was a bit of a surprise. It is tasty, super clean, and healthy, but I also think it was unexpected. No one in either place had heard of it before.

There is a link below to my Cowboy Caviar recipe that I served with Tostito Scoops.  Both recipes make an absolute ton, even by my habit of making too much standards, so best for a group get together unless you cut it down. I also wanted to note the standard is black beans and black-eyed peas. I couldn't find the black-eyed peas anywhere, so went with black beans and pinto beans instead. I think very small white beans might work too.

Enjoy! And let me know if you try it what you think. And remember, never be afraid to change it up and make it your own. 

Cowboy Caviar - HERE!

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Cowboy Caviar Pasta Salad

Makes a ton

Ingredients - 

Salad - '

2-1/2 - 3C       Ditali pasta (or other short cut pasta)

3                     Roma tomatoes, diced

1                     Bunch green onions sliced

1                     Large orange bell pepper, diced

1/3 C              Pickled jalapeno peppers, diced

2-1/2  C          Fresh or frozen corn

1                     15 oz. can black beans, rinsed

1                     15 oz. black eyed peas, rinsed (I subbed pinto beans)

1/2 - 1 C         Fresh cilantro, chopped

3 oz.                Feta, crumbled or diced very small (for vegan, leave this out)

1                      Large Avocado, peeled and diced

Dressing - 

1/2 C               Olive oil

1/3 C               Red Wine Vinegar (could use Rice Vinegar)

2 - 3                Cloves garlic

1 T                  Dijon mustard

1 T                  Honey

1                      Lime, juiced

1 tsp                 Salt

1/2 tsp              Black pepper

2 cloves           Garlic, minced (or 1/2 tsp dried garlic powder)

1 tsp                Chili Powder

1 tsp                Paprika

Instructions -

Cook Ditali (or other short cut pasta) in boiling salted water according to package directions.  When done, rinse with cold water in strainer and let drain. Then as to large serving bowl.  While pasta is cooking, roast the corn in a non-stick pan, stirring often until there are some light brown flecks.  Add to pasta in bowl (if no non-stick pan you will need a little butter or cooking spray in the pan).

Empty the cans of beans in a strainer and rinse thoroughly, let drain a bit then add to the serving bowl.  Add the tomatoes, green onions, bell peppers, pickled jalapenos, cilantro, feta and avocado. Combine.  In a smaller bowl mix all dressing ingredients together and then pour over the pasta salad. Mix well. Cover and chill in the refrigerator for at least an hour.  

Be sure and stir well again before serving to make sure the dressing is still evenly coating all the ingredients.  Enjoy!