With a name like Cowboy Pasta Salad, you know it’s going to be filling and you also know it’s going to have some Tex-Mex flavor! This salad is loaded with fresh veggies, beans, corn, and zesty spices, with a sweet-and-tangy vinaigrette that ties it all together.

Overhead view of cowboy pasta salad in bowl

Cowboy pasta salad is kind of like what would happen if you combined your favorite pasta salad with Texas caviar. Is it a bean salad or a pasta salad? The answer is: it’s both! And that makes it extra filling, perfect for serving as a side or as a light main dish. (Anyone else love doing pasta salads for summer dinners? They’re perfect for a patio dinner with a glass of white wine!)

The flavors in this cowboy pasta salad strike a perfect balance between savory, tangy, and a little sweet, and it’s also got a nice mix of textures with the tender pasta, creamy beans, and crisp veggies. This is a dish you can easily customize too—add some diced avocado, a sprinkle of cayenne for heat, or even grilled chicken for extra protein.

One of the best things about this cowboy pasta salad is how easy it is to prepare. Like my Pesto Pasta Salad and Greek Pasta Salad, it’s just a matter of cooking the pasta, whipping up the dressing, and tossing everything together. It’s a vibrant and crowd-pleasing option for summer barbecues, picnic lunches, and potluck spreads. And since the dressing isn’t creamy, it stands up better to being made ahead!

Overhead view of cowboy pasta salad ingredients

Ingredients for Cowboy Pasta Salad

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

Vinaigrette:

  • Olive oil – The base of the dressing. Avocado oil would work too.
  • Garlic clove – Fresh garlic adds some oomph.
  • Honey – For some mild, natural sweetness. 
  • Lime – Use fresh lime juice for the brightest flavor.
  • Apple cider vinegar – For acidity and depth.
  • Seasonings – Chili powder, ground cumin, garlic powder, salt, and ground pepper. 

Salad:

  • Pasta – I used radiatori, but you can use any shape you like or have on hand. Shells, rotini, or elbow noodles would all be great, or try ditalini for a smaller shape.
  • Grape tomatoes or cherry tomatoes – I like to use these instead of diced regular tomatoes because they release less juice into the pasta salad.
  • Beans – I use a combination of black-eyed peas and black beans, but really, any beans you have in your pantry will work! Kidney beans, pinto beans, chickpeas—the list goes on. 
  • Sweet corn – For a pop of sweetness. Use fresh corn cut off the cob in the summertime!
  • Red onion – You can use green onions for a milder onion flavor.
  • Bell pepper – I use red and yellow, but orange has a similar flavor. 
  • Jalapeño – Provides a spicy kick! If you want your cowboy pasta salad milder, you can scrape out the seeds and ribs or use a smaller amount of jalapeño.
  • Chopped cilantro or parsley – Use parsley if you’re not a fan of cilantro.

Serving:

  • Cilantro – Again, parsley can be used as a substitute.
  • Cojita cheese – This has a salty, crumbly texture that’s great in a pasta salad. Feta cheese works well as an alternative.
Overhead view of ingredients for cowboy pasta salad in bowl before tossing

How to Make Cowboy Pasta Salad

Scroll to the recipe card at the bottom of the page for full printable instructions.

  1. Make the dressing. Whisk all the ingredients in a small bowl until the dressing emulsifies.
  2. Cook the pasta. Use salted water and follow the package instructions for al dente cooking. Drain and rinse. 
  3. Combine. Add the tomatoes, black-eyed peas, black beans, corn, onion, bell peppers, jalapeño, and cilantro to a large bowl, then add the pasta and toss.
  4. Dress the salad. Pour half of the dressing over the salad, toss to combine, and reserve the rest of the dressing for serving.
  5. Chill. Cover and refrigerate for at least 1 hour.
  6. Serve. Toss the salad with the remaining dressing and serve with cilantro and cotija cheese.
Pouring dressing into bowl of cowboy pasta salad

Tips for Making Cowboy Pasta Salad

These tips will help make sure your cowboy pasta salad turns out perfect every time!

  • Don’t overcook the pasta. Cook the pasta al dente to ensure it holds its texture when mixed with the other ingredients. As it sits in the dressing, it will soften up a bit, which is why you don’t want it very soft to start out!
  • Cut the veggies to even sizes. Dice the ingredients evenly so every forkful gets a balanced mix of flavors and textures. I generally like to make sure the veggies are the same size as or slightly smaller than the pasta.
  • Gently toss. Toss the salad gently to avoid mashing the beans.
  • Dress the salad just before serving. This helps keep it fresh and flavorful!
Overhead view of cowboy pasta salad in bowl

Variations and Additions

Like other pasta salad recipes, it’s easy to customize this one with your own favorite ingredients. Here are some more ideas:

How to Store Leftovers

Once prepared, transfer the pasta salad to an airtight container and refrigerate for 3 to 5 days. If you’re making this recipe in advance for a party, you want to serve it at its freshest, so I recommend making it no more than a day in advance to make sure the colors and flavors are vibrant.

Cowboy pasta salad in bowl with spoon

What to Serve With Cowboy Pasta Salad

Overhead view of cowboy pasta salad in bowl

Get the Recipe: Cowboy Pasta Salad Recipe

Yield: 8 servings (as main dish)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
This cowboy salad is loaded with fresh veggies, beans, corn, and zesty spices, with a sweet-and-tangy vinaigrette that ties it all together.
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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, use your favorite shape for pasta salads; I used radiatori
  • 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

Equipment

Instructions 

  • 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.
  • Bring a large pot of salted water to a boil and cook the pasta, according to package instructions, to al dente. Drain and rinse with cold water.
  • In a large bowl, combine the tomatoes, black-eyed peas, black beans, corn, onion, bell peppers, jalapeño and cilantro.
  • Add the pasta to the salad ingredients and toss again, gently, to combine.
  • Pour 1/2 the dressing over the salad and toss to combine, reserve the remaining dressing to toss with the salad right before serving.
  • Cover and chill for one hour.
  • Pour the remaining dressing over the salad and serve with chopped fresh cilantro and cojita cheese, if desired.
Calories: 523kcal, Carbohydrates: 82g, Protein: 17g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 517mg, Potassium: 760mg, Fiber: 12g, Sugar: 12g, Vitamin A: 1402IU, Vitamin C: 54mg, Calcium: 73mg, Iron: 4mg
Author: Kellie
Course: lunch, Pasta, Salad, Side Dish
Cuisine: American

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