Description
A vibrant dish combining Cowboy Caviar and pasta salad, perfect for gatherings and packed with nutritious ingredients.
Ingredients
- 2 (8 oz) boxes of pasta shells (chickpea pasta recommended)
- 1 can black beans, drained and rinsed
- 1 can black eyed peas, drained and rinsed
- 1 can sweet corn, drained
- 1 green bell pepper, diced
- 2 bell peppers (orange, red, or yellow), diced
- 1/2 red onion, diced
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup chopped cilantro
- Juice of 2-3 limes
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon maple syrup
- 6 oz feta cheese (vegan or traditional)
- Salt, to taste
Instructions
- Cook the Pasta: Start by boiling water and adding your pasta. Cook it for 1-2 minutes less than the package instructions to avoid a mushy texture. Drain and let it cool.
- Prepare the Vegetables: Dice the onion and peppers, keeping their sizes consistent for even distribution. Halve the cherry or grape tomatoes, and finely chop the cilantro.
- Rinse Beans and Corn: Drain and rinse the black beans, black eyed peas, and corn thoroughly.
- Make the Dressing: In a mixing bowl, whisk together the olive oil, red wine vinegar, fresh lime juice, and maple syrup until well combined.
- Combine Ingredients: In a large bowl, mix the cooled pasta with the diced onion, peppers, beans, corn, tomatoes, and cilantro. Pour the dressing over the mixture, add crumbled feta, and toss gently until everything is well coated.
Notes
Garnish with extra cilantro or lime wedges. Pairs excellently with grilled chicken or shrimp tacos.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American