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cowboy caviar pasta salad

Cowboy Caviar Pasta Salad

The cowboy caviar upgrade you didn’t know you needed.
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Prep Time 15 minutes
Cook Time 10 minutes
Serves 6 people

Ingredients
  

  • 1 lb pasta I’m using farfalle
  • 1 orange bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 red bell pepper chopped
  • 1 jalapeño chopped (optional)
  • 2 mini cucumbers or ½ large cucumber chopped
  • 4 ears corn
  • 1 cup cherry tomatoes cut in half
  • 1 small red onion or ½ large red onion chopped
  • 1 bunch cilantro chopped
  • 2-3 green onions chopped
  • 1 can black beans
  • 1 can black-eyed peas

Dressing

  • 1 cup mayonnaise I’m using Sir Kensington’s
  • 2 tbsp white wine vinegar
  • Juice of 1 lime
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tbsp chili powder
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • Salt & black pepper

Instructions
 

  • 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!
  • 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.
  • Add all of the chopped veggies and the beans to the large bowl of pasta.
  • Pour the creamy dressing over the salad.
  • Mix well to combine and serve!