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Overhead view of cowboy pasta salad in bowl
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Cowboy Pasta Salad Recipe

This cowboy salad is loaded with fresh veggies, beans, corn, and zesty spices, with a sweet-and-tangy vinaigrette that ties it all together.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: lunch, Pasta, Salad, Side Dish
Cuisine: American
Servings: 8 servings (as main dish)
Author: Kellie
Cost: $10

Equipment

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

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.

Nutrition

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