Cowboy Caviar Pasta Salad
A vibrant, no-cook pasta salad with rotini, bell peppers, black-eyed peas, and black beans in a zesty vinaigrette, offering bold Texan-Southwestern flavors without pork or alcohol.
- Prep Time: 25
- Cook Time: 10
- Total Time: 35
- Yield: 6 servings
- Category: salads
- Method: Tossing/Chilling
- Cuisine: American
- Diet: Non-pork
Ingredients
8 oz rotini pasta
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 cup halal pepperoni, chopped (or plant-based alternative)
1 cup cooked black-eyed peas
1 cup cooked black beans
1 cup corn kernels (yellow and white)
1/3 cup olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp lime juice
1 tsp sugar
1 tsp dried oregano
1 tsp smoked paprika
Salt and pepper to taste
Instructions
Cook rotini pasta according to package instructions. Drain and cool.
In a large bowl, combine cooked pasta, bell peppers, cherry tomatoes, pepperoni, black-eyed peas, black beans, and corn.
In a separate bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, lime juice, sugar, oregano, paprika, salt, and pepper.
Pour dressing over salad and toss until well coated. Chill for 1 hour before serving.
Notes
Substitute halal pepperoni with diced jalapeños or olives for a vegetarian option.
Adjust vinaigrette acidity to taste.
Chill for best flavor and texture, ideally 2–4 hours.
Find it online: https://cookingwithramsay.com/cowboy-caviar-pasta-salad/