Cowboy Caviar Pasta Salad
Hearty pasta salad with seasoned ground beef, crispy bacon, black beans, fresh corn, and a zesty lime vinaigrette. This cowboy caviar pasta salad is the ultimate crowd-pleasing potluck dish!
Ingredients
Salad:
- 16 ounces Rotini, cavatappi, or bowtie pasta
- 1 pound lean ground beef
- 1 tsp kosher salt
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- Freshly ground black pepper
- 1 cup cooked and crumbled bacon
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can black-eyed peas, rinsed and drained
- 1 ½ cups fresh sweet corn, about 3–4 ears, cooked and cut from the cob
- 1 pint cherry tomatoes, halved
- 1 large red bell pepper, diced
- 1 large orange or yellow bell pepper, diced
- 1 cup cucumber, diced
- ½ large red onion, finely diced
- 1 jalapeño, seeded and minced (optional)
- ½ cup chopped fresh cilantro + a sprinkle for garnish
- ⅓ cup chopped red onion
- ¾ cup crumbled Cotija or feta cheese, optional
Zesty Lime Vinaigrette
- ¾ cup extra-virgin olive oil
- ⅓ cup fresh lime juice, about 3–4 limes
- 3 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1½ teaspoons kosher salt, adjust to taste
- ¾ teaspoon black pepper
Instructions
- Cook the pasta in salted boiling water until al dente per package instructions. Drain, rinse with cold water, and cool completely.
- In a large skillet over medium-high heat, cook the ground beef until browned. Drain fat, then stir in 1 tsp salt, 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, and black pepper to taste. Cool.
- Cook bacon until crispy (about 15–20 minutes at 400°F if oven-baked), then crumble.
- In a large bowl, combine cooled pasta, beef, bacon, black beans and black-eyed peas (rinsed and drained), fresh corn, halved cherry tomatoes, red bell pepper, orange or yellow bell pepper, diced cucumber, red onion (finely diced), minced jalapeño (optional), and chopped cilantro.
- Whisk together ¾ cup olive oil, ⅓ cup fresh lime juice, 3 Tbsp red wine vinegar, 3 minced garlic cloves, 1 Tbsp honey, 1 Tbsp chili powder, 1½ tsp cumin, 1½ tsp smoked paprika, 1½ tsp salt, and ¾ tsp black pepper.
- Pour dressing over salad and toss until evenly coated.
- Cover and refrigerate at least 1 hour to let flavors meld.
- Just before serving, sprinkle with ¾ cup crumbled Cotija or feta cheese (optional) and extra cilantro.
Notes
Sandy’s tips:
- Fresh corn is best: Fresh corn cut from the cob makes all the difference in flavor and texture. If fresh corn isn't available, you can use frozen corn that has been thawed and drained.
- Make it ahead: This salad is even better after chilling for a few hours, allowing all the flavors to meld together beautifully.
- Don't overdress: Start with a little less dressing and add more as needed. You can always add more, but you can't take it away!
- Season as you go: Taste the salad after adding the dressing and adjust the salt and pepper to your liking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad may absorb some dressing overnight, so you might want to add a little extra olive oil or lime juice when serving leftovers.
Nutrition Facts
Calories: 466kcal, Carbohydrates: 39g, Protein: 18g, Fat: 26g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 0.2g, Cholesterol: 45mg, Sodium: 770mg, Potassium: 486mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1041IU, Vitamin C: 27mg, Calcium: 78mg, Iron: 3mg