Cowboy caviar, traditionally a dip, gets a fresh twist in this recipe as a vibrant and nutritious pasta salad packed with veggies, plant-based protein, and a tangy, flavorful dressing.
INGREDIENTS
- 2 (8 oz) boxes of pasta shells (I used chickpea pasta)
- 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 tbsp maple syrup
- 6 oz feta cheese (vegan or regular)
- Salt, to taste
INSTRUCTIONS
- Bring a large pot of water to a boil and cook the pasta according to package instructions, but reduce the cooking time by 1–2 minutes to prevent mushy pasta. Drain and let cool.
- While the pasta cooks, dice the onion and bell peppers into similar-sized pieces.
- Halve the cherry or grape tomatoes and finely chop the cilantro.
- Drain and rinse the black beans, black-eyed peas, and corn.
- In a small bowl, whisk together the olive oil, red wine vinegar, lime juice, and maple syrup.
- In a large bowl, combine the cooked pasta, diced vegetables, beans, corn, tomatoes, and cilantro. Toss to mix.
- Pour the dressing over the salad, add the feta cheese, and gently toss until well combined.
- Season with salt to taste and serve chilled or at room temperature.
Enjoy your fresh and zesty cowboy caviar pasta salad!
