Print

Cowboy Caviar Pasta Salad

Cowboy Caviar Pasta Salad
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The best of both worlds collides in an explosion of flavors, textures, and colors Cowboy Caviar Pasta Salad brings to the table. There’s no need to decide between these two favorite barbecue sides, proving you can have it all and eat it too.

  • Author: Nicole Stover
  • Prep Time: 30
  • Refrigeration: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 1x
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: American

Ingredients

Units Scale

Cowboy Caviar Pasta Salad

  • 1 pound elbow macaroni
  • 1 1/2 cups corn (about 3 ears, or 14-15 ounces canned corn drained)
  • 15.8 ounces black eyed peas, drained and rinsed
  • 15.25 ounces black beans, drained and rinsed
  • 10 ounces diced tomatoes with chilies, drained
  • 1 cup English or Persian cucumbers, diced, seeds removed
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 2 celery stalks, diced
  • 1 jalapeno pepper, diced, remove seeds for less heat if desired
  • 3 scallions, chopped, plus additional for topping
  • 1/3 cup cilantro, chopped, plus additional for topping
  • 1 avocado, diced or sliced optional

Dressing

  • 1 1/4 cups mayonnaise
  • 2 1/2 tablespoons red wine vinegar
  • 2 1/2 tablespoons fresh lime juice (about 1 large lime)
  • 1 teaspoon hot sauce, or to taste
  • 2 teaspoons honey or sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Mexican oregano

Instructions

  1. Prepare your grill for direct grilling, heating it to around 400-450 degrees. Place the corn on the hot grates and allow each side to char, rotating every couple of minutes. Remove from the grill and let cool. Slice the kernels off of the cob and set aside.
  2. Bring a pot of water to a boil and add a tablespoon of kosher salt. Add the pasta and cook until al dente. Drain and rinse.
  3. Add the ingredients for the dressing to a bowl and whisk to combine.
  4. Add all of the ingredients for the pasta salad to a large bowl, minus the avocado.
  5. Pour the dressing over the top. Use a spoon or spatula to gently fold everything together until fully coated and combined. 
  6. Taste for seasoning and adjust.
  7. Cover the bowl and let it refrigerate for at least an hour before serving.
  8. Before serving give the pasta salad stir and taste again for seasoning. 
  9. Garnish with fresh avocado, scallions, and cilantro. Serve with additional lime wedges if desired.

Notes

  1. If fresh corn isn’t available feel free to use drained canned corn. For extra flavor use a fire roasted variety.
  2. Different brands of beans and corn will vary slightly in size. Don’t worry about finding the exact ounces.
  3. Pasta tends to absorb a lot of seasoning and also liquid. Feel free to add a little more mayo, vinegar, lime juice, or seasoning.
  4. To add an additional layer of flavor squeeze lime over your cut vegetables while the pasta cooks and let them marinate.

Find it online: https://beachgirlgrills.com/cowboy-caviar-pasta-salad/