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Fresh Cowboy Caviar Pasta Salad Easy Recipe with Zesty Cilantro Lime Vinaigrette

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A vibrant and hearty pasta salad featuring black beans, corn, cherry tomatoes, and bell peppers tossed with rotini pasta and a zesty cilantro lime vinaigrette. Perfect for casual lunches, picnics, or summer barbecues, this quick and easy recipe is a crowd-pleaser with fresh, bold flavors.

Ingredients

Scale
  • 8 ounces rotini pasta
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn kernels, drained (fresh or frozen works too)
  • 1 cup cherry tomatoes, halved
  • 1 medium bell pepper, diced (red or yellow)
  • ½ cup red onion, finely chopped
  • 1 avocado, diced (add just before serving)
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh lime juice (about 2 limes)
  • ¼ cup olive oil (extra virgin)
  • 1 tablespoon honey (or agave for vegan option)
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside to drain completely.
  3. While the pasta cooks, rinse 1 cup black beans and 1 cup corn kernels and drain well. Dice 1 medium bell pepper, halve 1 cup cherry tomatoes, finely chop ½ cup red onion, and chop ½ cup fresh cilantro.
  4. In a small bowl or jar, whisk together ¼ cup fresh lime juice, ¼ cup olive oil, 1 tablespoon honey, 1 minced garlic clove, 1 teaspoon ground cumin, ½ teaspoon chili powder, and salt & pepper to taste. Adjust seasoning as needed.
  5. In a large mixing bowl, combine the cooled pasta, beans, corn, bell pepper, tomatoes, onion, and cilantro. Toss gently to mix evenly.
  6. Pour the vinaigrette over the salad and toss gently until everything is coated well. Add diced avocado just before serving to avoid browning.
  7. Refrigerate the salad for at least 20 minutes to let the flavors meld. Serve chilled or at room temperature.

Notes

Add avocado just before serving to avoid browning. For a vegan version, replace honey with maple syrup or agave nectar. To keep salad from getting soggy, rinse pasta and beans well and toss gently. Adjust seasoning gradually. For a spicier kick, add cayenne pepper or diced jalapeños to the vinaigrette. Salad tastes better after chilling for a few hours. Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: cowboy caviar, pasta salad, cilantro lime vinaigrette, black beans, corn, summer salad, easy recipe, healthy salad, vegetarian, vegan option

Find it online: https://wigglebite.com/fresh-cowboy-caviar-pasta-salad-easy-recipe-with-zesty-cilantro-lime-vinaigrette/