Irresistible Cowboy Caviar Pasta Salad
A vibrant Tex-Mex pasta salad fusing traditional caviar elements with lime-cilantro dressing, rotini pasta, and creamy avocado. Fresh, zesty, and perfect for backyard barbecues or quick weeknight meals.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 6-8 servings
- Category: Dinner
- Method: Cold dish assembly
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
8 oz rotini pasta
1 (15 oz) can black-eyed peas, drained
1 (15 oz) can sweet corn, drained
1 red bell pepper, diced
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup lime juice
3 tbsp olive oil
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1/4 cup chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper
Optional: 1 tbsp American hot chili sauce
Instructions
Cook pasta al dente according to package instructions; drain and let cool
In large bowl, combine pasta, black-eyed peas, corn, red bell pepper, red onion, cherry tomatoes, and drained (if canned) ingredients
In separate bowl, whisk lime juice, olive oil, garlic, cumin, chili powder, cilantro, salt, and pepper to create dressing
Pour dressing over pasta mixture
Gently fold in avocado
Chill for at least 30 minutes before serving
Serve at room temperature or slightly chilled
Notes
Chill salad for best flavor development
Add chili sauce 1–2 minutes before serving to maintain avocado texture
Store leftovers in airtight container (without avocado) up to 2 days
Best when assembled no more than 4 hours before serving