Cowboy Pasta Salad

This Cowboy Pasta Salad is a fresh and vibrant dish that combines hearty beans, crisp veggies, sweet corn, and a tangy, spicy vinaigrette. Perfect for a summer cookout or a weeknight dinner, this pasta salad is sure to impress with its bold flavors and satisfying ingredients.

Why You’ll Love This Recipe

Cowboy Pasta Salad is a perfect blend of freshness, crunch, and spice. The combination of black beans, black-eyed peas, colorful peppers, and sweet corn makes it a nutrient-packed dish. The homemade vinaigrette adds a zesty touch with the right balance of sweetness from honey and a kick of heat from chili powder and cumin. It’s versatile enough to serve as a side or even as a main dish, making it an ideal choice for both casual meals and special occasions. Plus, it’s quick and easy to prepare with minimal ingredients!

Ingredients

For the vinaigrette:

• ½ cup olive oil

• 1 garlic clove, minced and smashed with the side of a knife to make a paste

• 3 tablespoons honey

• 1 lime, zested and juiced

• ¼ cup apple cider vinegar

• 1 ½ teaspoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon ground pepper

For the salad:

• 1 pound pasta (radiatori or your favorite shape)

• 2 cups grape tomatoes or cherry tomatoes, sliced in half horizontally

• 1 15-ounce can black-eyed peas, drained and rinsed

• 1 15-ounce can black beans, drained and rinsed

• 1 ½ cups sweet corn, frozen and thawed

• 1 red onion, diced

• ½ cup diced red bell pepper

• ½ cup diced yellow bell pepper

• 1 jalapeno, seeded and diced

• 1 cup chopped cilantro or parsley

For serving:

• Chopped fresh cilantro

• Crumbled Cojita cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small bowl, whisk together the olive oil, garlic, honey, lime zest, lime juice, apple cider vinegar, chili powder, cumin, garlic powder, salt, and pepper. Set aside.

2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water.

3. In a large bowl, combine the tomatoes, black-eyed peas, black beans, corn, onion, bell peppers, jalapeno, and cilantro.

4. Add the cooked pasta to the salad ingredients and toss gently to combine.

5. Pour half of the vinaigrette over the salad and toss again to coat. Reserve the remaining dressing for later.

6. Cover the salad and chill for one hour.

7. Just before serving, pour the remaining dressing over the salad and garnish with chopped fresh cilantro and crumbled cojita cheese if desired.

Servings and timing

• Prep Time: 15 minutes

• Cooking Time: 10 minutes

• Total Time: 25 minutes

• Servings: 8 servings

Variations

• Add protein: For a heartier dish, you can add grilled chicken, shrimp, or even a can of tuna.

• Swap the cheese: If Cojita is not available, try using feta or goat cheese for a different flavor.

• Make it spicy: For an extra kick, leave some of the seeds in the jalapeno or add a diced serrano pepper.

• Vegetarian option: Ensure all ingredients, such as the pasta, are fully vegetarian if needed.

Storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: This pasta salad can be eaten cold or at room temperature. If desired, gently reheat the pasta in the microwave and toss it with a bit of extra vinaigrette for added flavor.

FAQs

1. Can I make this Cowboy Pasta Salad ahead of time?

Yes, you can prepare the salad a day in advance and refrigerate it. It will only get more flavorful as the ingredients marinate in the dressing.

2. Can I use a different type of pasta?

Absolutely! Feel free to use any pasta shape you like, such as penne, rotini, or farfalle.

3. Can I use fresh corn instead of frozen?

Yes, you can use fresh corn. Just be sure to cook and cool it before adding it to the salad.

4. How do I make this salad spicier?

To increase the heat, you can add more jalapeno or even use a spicier pepper like serrano. You can also sprinkle some red pepper flakes into the vinaigrette.

5. Can I omit the beans?

Yes, you can skip the beans or replace them with other vegetables, like cucumbers or avocado, for a different texture.

6. Can I make this recipe vegan?

Yes, to make the recipe vegan, simply skip the Cojita cheese or replace it with a vegan cheese alternative.

7. Is there a way to make the vinaigrette spicier?

Yes, you can add more chili powder or even include a dash of hot sauce or cayenne pepper for an extra punch.

8. Can I use bottled dressing instead of homemade?

While homemade vinaigrette adds a personal touch, you can substitute with any store-bought vinaigrette that complements the flavors of the salad.

9. How long can I store the leftovers?

Leftovers can be stored in the refrigerator for up to 3-4 days. However, if you add cheese, it may only last about 2-3 days before it starts to get soft.

10. Can I serve this salad warm?

While this pasta salad is best served chilled, you can serve it slightly warm, especially if you plan to add grilled chicken or shrimp.

Conclusion

Cowboy Pasta Salad is a colorful, flavorful, and healthy option that’s easy to prepare and even easier to love. With its zesty vinaigrette, fresh veggies, and satisfying pasta, this dish is perfect for any occasion, whether it’s a backyard BBQ, a picnic, or just a quick weeknight meal. Enjoy!

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