Description

This Cowboy Pasta Salad is bursting with flavor from fresh veggies, hearty black beans, and creamy avocados. A quick and healthy dish, it’s ideal for potlucks, BBQs, or a light lunch. Prepare it in no time and savor the deliciousness!

Ingredients

Scale

1 pound bowtie pasta cooked according to package instructions
1 15.5 ounce can black beans drained and rinsed
1 15.5 ounce can black-eyed peas drained and rinsed
2 cups corn kernels thawed if frozen
1 cup grape or cherry tomatoes quartered
2 avocados peeled, pitted, and diced
½ red onion diced
¼ yellow bell pepper or orange finely chopped
½ cup fresh cilantro chopped
½ cup pickled jalapeños diced
¼ cup olive oil
2 Tablespoons fresh lime juice
2 Tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Kosher salt
½ teaspoon black pepper fresh cracked
½ teaspoon garlic powder

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Instructions

Cook the pasta in a large pot of salted boiling water until al dente. Drain and rinse with cold water to cool it completely.
In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, honey, salt, pepper, and garlic powder. Adjust seasoning with extra salt and pepper if desired.
In a large mixing bowl, combine the cooled pasta with black beans, black-eyed peas, corn, tomatoes, avocado, cilantro, red onion, bell pepper, and jalapeños.
Pour the dressing over the pasta mixture and gently toss until everything is well combined and coated.
Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving. Stir gently and adjust seasoning if needed.

Notes

For added protein, consider including grilled chicken or shrimp.
This salad can be made a day ahead; just add avocados right before serving to prevent browning.
Feel free to swap out veggies based on your preference or what’s in season.

Nutrition

Serving Size: 1 cup
Calories: 345
Sugar: 6 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 10 g
Protein: 9 g
Cholesterol: 0 mg