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Cowboy Caviar Pasta Salad: A Fresh Twist on Tradition

Cowboy Caviar Pasta Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 oz pasta cavatappi or fusilli
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 1 bell pepper diced (red, yellow, or orange)
  • 1 cup cherry tomatoes halved
  • 1/2 red onion finely chopped
  • 1 avocado diced
  • 1/3 cup cilantro chopped
  • 1/4 cup lime juice about 2 limes
  • 1/4 cup olive oil
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

  1. Cook the pasta according to package instructions until al dente, then drain and rinse under cold water.
  2. In a large mixing bowl, combine the black beans, corn, diced bell pepper, cherry tomatoes, red onion, and cilantro.
  3. Add the diced avocado to the mixing bowl gently, being careful to keep it intact as much as possible.
  4. In a separate bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
  5. Pour the dressing over the pasta salad mixture and toss gently to combine.
  6. Taste and adjust seasoning, adding more lime juice, salt, or pepper as desired.
  7. Chill the salad in the refrigerator for at least 30 minutes before serving.

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