Cowboy Caviar Pasta Salad (Make-Ahead Friendly + Packed with Veggies)

Cowboy Caviar Pasta Salad (Make-Ahead Friendly + Packed with Veggies)

This Cowboy Caviar Pasta Salad is the ultimate summer side dish! Packed with fresh veggies, black beans, and tossed in a tangy lime vinaigrette. Make-ahead friendly and perfect for BBQs, potlucks, or meal prep.

Recipe Type: Appetizer, Dinner

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 210kcal

Ingredients

1 box pasta 16 oz
1 can black beans, rinsed and drained 15 oz
1 can corn, rinsed and drained 15 oz
½ cup finely diced red onion
3 roma tomatoes, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 avocados, finely diced
1 cup cilantro, finely chopped
1 jalapeño, finely diced

Juice of 1 lime
⅓ cup olive oil
2 tbsp red wine vinegar
2 tbsp honey
½ tsp garlic powder
Salt & pepper to taste

Instructions

Cook the PastaBring a large pot of salted water to a boil. Cook your pasta according to package directions. Drain and rinse with cold water. Let it cool completely.
Dice the VeggiesWhile the pasta cools, dice all your veggies into small, even pieces. I use my slop chopper for speed and perfect sizing—it makes everything so uniform and satisfying.
Make the DressingIn a small jar or bowl, combine the lime juice, olive oil, red wine vinegar, honey, garlic powder, salt, and pepper. Shake or whisk until well combined.
Assemble the SaladIn a large mixing bowl, combine the cooked pasta, black beans, corn, red onion, tomatoes, bell peppers, cilantro, jalapeño, and avocado (if serving immediately).
Add the DressingPour the dressing over the pasta salad. Toss everything together until evenly coated.
Chill and ServeCover and refrigerate for at least an hour (overnight is even better!). Toss again before serving. If you waited to add avocado, gently fold it in right before serving.

Video

Nutrition