If you haven’t tried cowboy caviar yet, you’re missing out…and if you haven’t made it into a Cowboy Caviar Pasta Salad? You’re really missing out. This recipe takes all the best parts of cowboy caviar (the rainbow of veggies, the beans, the freshness) and tosses them with pasta for a hearty, high-protein salad that actually feels like a meal.

The real magic is in the dressing. It’s creamy, zesty, and mayo-based, so it’s super creamy. And while there are a bunch of veggies to chop, you can get most of them prepped ahead of time (or while the pasta cooks) so it all comes together quicker than you’d think.

Don’t skip this one. It’s perfect for meal prep (the flavours only get better as it sits in the fridge), an end-of-summer BBQ, or a light but satisfying weeknight dinner.

Why You’ll Love this Recipe:

• Perfect for meal prep: Holds up well in the fridge for a few days so it’s great for lunches, dinners, or quick snacks.
• Creamy dressing: I love a creamy, zesty dressing here instead of the basic cowboy caviar vinaigrette.
• High-protein: Black beans and black-eyed peas add a great protein boost.
• Veggie-packed: A great combo of veggie colours and textures, and you can swap in anything you like.

Ingredients for Cowboy Caviar Pasta Salad:

Pasta: I used mini farfalle, a classic pasta salad shape for a reason! It holds onto all of the toppings and dressing so well. 

Bell peppers: A mix of colours (red, yellow, and orange) adds crunch, sweetness, and that rainbow look cowboy caviar is known for. Any colour/combo of colours works, though!

Corn: Cut it right off the cob and add it in raw for a light, juicy pop of sweetness. Canned will work too in a pinch, just drain well first.

Cucumber: Adds cool crunch and freshness that pairs perfectly with the creamy dressing.

Tomatoes: Cherry or grape tomatoes add juiciness and a burst of flavour to every bite.

Red onion: Crisp and tangy, it adds depth and a little bite to the salad.

Green onions: Mild and fresh, they round out the salad without overpowering anything.

Cilantro: A fresh, herby finish that brightens the whole salad.

Black beans: These add creaminess, a lot of protein, and are a must for that Tex-Mex vibe.

Black-eyed peas: They’re actually beans, peas! They give the salad that cowboy caviar feel while adding fiber and an earthy flavour.

Jalapeño (optional): Brings a little heat to the mix if you’re into that, but would be just as tasty without it.

Ingredients for the dressing:

Mayonnaise: Gives the dressing its silky texture and richness. (I’m using Sir Kensington’s!)

Olive oil: Pairs with the mayo to make the dressing silky and rich. Reach for extra virgin for the best flavour.

White wine vinegar: Adds a touch of acidity to brighten everything up.

Lime juice: The juice of one lime brings that bright, zesty punch to the dressing to balance the richer flavours.

Maple syrup: A little sweetness to round out the tang and savoury flavour.

Seasonings: Garlic powder, cumin, chili powder, salt, and freshly cracked black pepper. Totally customizable, so adjust the amounts and spices to fit your taste.

Prep for Cowboy Caviar Pasta Salad:

I won’t lie, this is not the quickest recipe ever since we do have a lot of ingredients to chop, but the work is absolutely worth the reward here!

• Wash all of the produce and drain/rinse the beans.
• Chop up the bell peppers, cucumbers, tomatoes, red onion, green onions, and cilantro.
• Slice the corn off the cobs.
• If you cook the pasta ahead of time, toss it with a drizzle of olive oil to keep it from sticking together.
• The dressing can be mixed in advance and stored in a sealed jar in the fridge, just give it a good stir before using.

How to Make Cowboy Caviar Pasta Salad:

Step One:

Bring a large pot of salted water to a boil and add your pasta. Cook according to package instructions, or until al dente. Drain and then rinse with cold water to stop the cooking. Add to a large bowl and hit it with a drizzle of olive oil to prevent sticking!

Step Two: Make the Dressing

Stir together mayo, white wine vinegar, lime juice, garlic powder, cumin, chili powder, maple syrup, olive oil, salt, and freshly cracked black pepper.

Step Three:

Add all of the chopped veggies and the beans to the large bowl of pasta.

Step Four:

Pour the creamy dressing over the salad.

Step Five:

Mix well to combine and serve!

Substitutions for Cowboy Caviar Pasta Salad:

Pasta: Use any short pasta shape that you have in the pantry. I used farfalle because It holds the dressing so well.

Corn: If you can’t find fresh ears of corn, canned will work in a pinch. Just drain and rinse.

Red onion: Swap in a finely chopped shallot for a milder flavour.

Black beans: Pinto or kidney beans can be subbed in here.

Black-eyed peas: Reach for chickpeas or cannellini beans if you need to make a swap.

Spices: The dressing is super flexible, adjust the spices to make it your own.

Heat: Want a little kick? Toss in a chopped jalapeño!

Vegan: Swap in Sir Kensington’s vegan mayo for the same creamy base without the dairy/eggs.

How to Store Cowboy Caviar Pasta Salad:

Store the pasta salad in an airtight container in the fridge for up to 4 days. The flavours actually get better as it sits, so it’s great for making ahead. 

I like prepping into small containers to grab for quick lunches.

I don’t recommend freezing this one—the texture of the cooked pasta won’t hold up well.

I didn’t know cowboy caviar could get any better…until I combined it with pasta. Tag me on social if you try this one out, @britacooks! xx