Description
Cowboy Caviar Pasta Salad is a vibrant and nutritious twist on the classic cowboy caviar dip, combining hearty pasta with colorful vegetables and plant-based protein, all tossed in a zesty dressing. Perfect for summer BBQs, potlucks, or as a healthy weeknight meal, this dish captivates with its blend of flavors and textures.
Ingredients
Scale
- 16 oz chickpea pasta shells
- 1 can black beans
- 1 can black-eyed peas
- 1 can sweet corn
- 3 bell peppers (green, red, yellow)
- ½ red onion
- 1 pint cherry tomatoes
- ¼ cup chopped cilantro
- Juice of 2–3 limes
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 tbsp maple syrup
- Optional: vegan feta cheese
Instructions
- Cook the pasta according to package instructions but reduce cooking time by 1-2 minutes. Drain and cool.
- Dice the onion and peppers, halve the tomatoes, and chop the cilantro.
- Rinse the black beans, black-eyed peas, and sweet corn.
- Whisk together olive oil, apple cider vinegar, lime juice, and maple syrup in a bowl.
- In a large bowl, combine cooled pasta, diced vegetables, beans, corn, tomatoes, cilantro, and dressing. Toss gently to mix.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Ensure pasta is al dente for the best texture. Chill the salad for at least 30 minutes before serving to enhance flavor. Feel free to add ingredients like olives or jalapeños for extra flavor.