Irresistibly Hearty Cowboy Caviar Pasta Salad for Summer Feasts
A vibrant and satisfying Hearty Cowboy Caviar Pasta Salad, perfect for summer gatherings.
Servings: 6 servings
Calories: 320kcal
Equipment
- large pot
- Skillet
- mixing bowl
- Colander
Ingredients
For the Pasta
- 8 ounces Rotini Pasta or bowtie or penne as alternatives
For the Beans & Corn
- 1 can Canned Black Beans rinsed
- 1 can Canned Sweet Corn rinsed
For the Vegetables
- 1 medium Red Bell Pepper diced
- 1 medium Orange Bell Pepper diced
- 1 medium Red Onion finely chopped
For the Savory Crunch
- 6 slices Bacon cooked and crumbled
For Freshness
- 1 cup Fresh Parsley or Cilantro chopped
For the Dressing
- 1/2 cup Ranch or Southwest-style Dressing
- 1 teaspoon Chili Powder or cayenne for heat
- 1 teaspoon Ground Cumin
For Seasoning
- to taste Salt
- to taste Pepper
Instructions
Steps to Prepare
- Bring a large pot of salted water to a boil, then add the rotini pasta. Cook until al dente, about 8-10 minutes, and drain thoroughly.
- Dice the red and orange bell peppers, finely chop the red onion, and rinse the canned black beans and sweet corn.
- In a skillet over medium heat, fry the bacon until crispy, about 7-10 minutes. Once cooked, let it cool on paper towels and crumble into bite-sized pieces.
- In a large mixing bowl, combine the cooled rotini, black beans, corn, diced bell peppers, chopped onion, and fresh herbs. Toss gently to mix.
- Drizzle ranch or Southwest-style dressing over the salad. Sprinkle in the chili powder, ground cumin, salt, and pepper. Toss to coat.
- Add the crumbled bacon right before serving to keep it crunchy.
- For best flavor, cover the salad and chill in the fridge for at least 30 minutes.
Notes
Garnish with additional fresh herbs before serving for extra brightness.