Cowboy Caviar Pasta Salad is a fresh and colorful dish, perfect for summer gatherings, potlucks, or a light lunch. This refreshing salad features rotini pasta, fresh vegetables, pepperoni, and Italian vinaigrette for a flavorful, hearty meal that can be enjoyed on its own or as a side. It’s a fun twist on the classic Cowboy Caviar, making it a crowd-pleaser!
What is Cowboy Caviar?
Originally called Texas Caviar, Cowboy Caviar was created in the 1940s by Helen Corbitt in Texas. She was challenged to create a dish using black-eyed peas, which she wasn’t fond of. By adding various ingredients, she transformed the peas into a flavorful dip or topping. Cowboy Caviar is versatile—it can be served over chips, on baked potatoes, or as a topping for meats and veggies. This pasta salad version adds a fun twist by including pasta, making it even heartier and more satisfying.
Ingredients & Substitutions
- Pasta: Rotini is ideal because its spiral shape holds onto the dressing, but any pasta will work.
- Pepperoni: Adds protein and flavor, but you can substitute it with grilled chicken, shrimp, or omit it for a vegetarian option.
- Vegetables: The fresh veggies bring color and crunch, but feel free to mix in your favorites.
- Black-Eyed Peas: These beans give the salad an authentic Cowboy Caviar feel. If you’re not a fan, substitute with more beans or vegetables.
- Dressing: Italian vinaigrette adds tang and flavor. Adjust the amount to your taste or use homemade Italian dressing for a more personalized flavor.
How to Store Cowboy Caviar Pasta Salad
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will meld together over time, making it even tastier!
Ingredients
- 1 box (16 ounces / 450 g) Rotini pasta, cooked al dente, drained, and cooled
- 1 cup (140 g) pepperoni, chopped
- 1 container (10 ounces / 280 g) cherry tomatoes, finely chopped (about 1 ½ cups)
- 1 tablespoon cilantro, finely chopped
- 1 small red onion, finely chopped (about ¾ cup)
- 1 can (15.25 ounces / 430 g) yellow corn, drained
- 1 can (11 ounces / 310 g) white corn, drained
- 1 can (15 ounces / 425 g) black beans, drained and rinsed
- 1 can (15.5 ounces / 440 g) black-eyed peas, drained and rinsed
- 1 medium jalapeño pepper, seeded and finely chopped (about ¼ cup)
- 1 red bell pepper, seeded and finely chopped (about ½ cup)
- 1 orange bell pepper, seeded and finely chopped (about ½ cup)
- 1 yellow bell pepper, seeded and finely chopped (about ½ cup)
- 1 cup (220 g) Italian vinaigrette, plus more to taste
- Salt, to taste
Instructions
- In a very large bowl, combine the cooked rotini pasta, chopped pepperoni, cherry tomatoes, cilantro, red onion, yellow corn, white corn, black beans, black-eyed peas, jalapeño, red bell pepper, orange bell pepper, and yellow bell pepper.
- Pour 1 cup (220 g) of Italian vinaigrette over the mixture, starting with less and adding more as needed. Taste as you go to ensure the desired flavor.
- Stir well to combine all ingredients and coat evenly with the dressing.
- Season with salt to taste.
- Refrigerate until ready to serve. This salad is best served cold!
Enjoy this vibrant Cowboy Caviar Pasta Salad as a side or main dish, perfect for any gathering!
