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Patty Catalano
Patty CatalanoFood Editor
Patty is the Food Editor at The Kitchn, where she develops all of your favorite recipes and writes about her most beloved grocery finds. Previously, she worked as Alton Brown’s Research Coordinator and podcast producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.
published 2 days ago
summer
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Cowboy pasta salad combines two potluck favorites into the ultimate summer side dish.
Serves10 to 12MakesMakes 11 cupsPrep35 minutesCook10 minutes to 15 minutesJump to Recipe
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If you’re looking for a fresh take on the classic pasta salad to bring to the summer picnics, poolside dinners, and upcoming backyard get-togethers, I’ve got you covered. This pasta salad combines everything you love about summery cowboy caviar with al dente bowtie pasta. A bowl of this colorful medley has creamy beans, crunchy, in-season vegetables, and a citrusy dressing to bring it all together. The recipe is simple, comes together quickly thanks to canned beans, and can even be made a few hours in advance. Here’s how to do it.
Why You’ll Love It
- It’s the perfect potluck party dish. Every forkful of this pasta salad is packed with color, flavor, and texture, and with no eggs or mayonnaise, it can sit out safely with the rest of the potluck spread.
- The homemade dressing is the star. Take shortcuts with canned beans and frozen corn, but there’s no substitute for this homemade citrus dressing. It comes together quickly with ingredients you probably have in your pantry and gives the pasta salad a bright flavor.
Key Ingredients in Cowboy Pasta Salad
- Farfalle pasta: This bow tie noodle is a classic pasta shape for summer side salads. You can substitute other short pasta like fusilli or orecchiette.
- Canned beans: Use 1 can each black beans and black-eyed peas, and make sure to drain and rinse the beans first.
- Corn: With sweet corn in season right now, that’s the best choice for this pasta salad (grab extra corn to enjoy in other corn recipes), but thawed frozen corn kernels also work well.
- Bell pepper: Orange bell pepper gives this pasta salad even more color, although red or yellow can be substituted.
- Tomatoes: A serrated knife makes halving grape or cherry tomatoes easier. Or you can try this handy hack for slicing the tiny tomatoes.
- Lime vinaigrette: A bright and flavorful dressing made from fresh limes, garlic, and spices brings this pasta salad together.
Cowboy Pasta Salad Recipe
Cowboy pasta salad combines two potluck favorites into the ultimate summer side dish.
Prep time 35 minutes
Cook time 10 minutes to 15 minutes
Makes Makes 11 cups
Serves 10 to 12
Nutritional Info
Ingredients
For the vinaigrette:
- 3
cloves garlic
- 3
medium limes
- 1/3 cup
extra-virgin olive oil
- 2 teaspoons
ground cumin
- 1 teaspoon
kosher salt, plus more as needed
- 1 teaspoon
dried oregano
- 1/2 teaspoon
chili powder
- 1/2 teaspoon
freshly ground black pepper
For the pasta salad:
- 1/2
medium red onion
- 12 ounces
dried farfalle pasta
- 1
pint grape or cherry tomatoes (about 10 ounces)
- 1
medium orange bell pepper
- 1
medium jalapeño pepper
- 1
(about 15-ounce) can black-eyed peas
- 1
(about 15-ounce) can black beans
- 1 1/2 cups
fresh or thawed frozen corn kernels (about 2 ears fresh)
- 1/2
bunch fresh cilantro or parsley leaves
Instructions
Bring a large pot of heavily salted water to a boil. Meanwhile, make the vinaigrette.
Finely grate 3 garlic cloves and the zest from 3 medium limes (about 1 tablespoon plus 1 1/2 teaspoons) into a small bowl or jar. Juice the limes until you have 1/4 cup and add to the jar. Add 1/3 cup extra-virgin olive oil, 2 teaspoons ground cumin, 1 teaspoon kosher salt, 1 teaspoon dried oregano, 1/2 teaspoon chili powder, and 1/2 teaspoon black pepper. Seal the jar and shake well to combine and emulsify, or whisk if using a bowl.
Transfer about half of the vinaigrette (about 1/3 cup) to a large bowl; reserve the remaining vinaigrette for serving. Dice 1/2 medium red onion (about 3/4 cup). Add to the bowl and stir to break apart the layers and coat with the vinaigrette.
Add 12 ounces dried farfalle pasta to the boiling water and cook according to package directions until al dente, 11 to 13 minutes. Meanwhile, prepare the following, adding each to the vinaigrette in the large bowl as it is completed: Halve 1 pint grape or cherry tomatoes. Core, seed, and dice 1 medium orange bell pepper (about 1 1/4 cups). Seed and mince 1 medium jalapeño pepper (about 2 tablespoons). Drain and rinse 1 (about 15-ounce) can black-eyed peas and 1 (about 15-ounce) can black beans. Add 1 1/2 cups fresh or thawed frozen corn kernels. Stir to coat with the dressing.
When the pasta is ready, drain and rinse with cold water to cool. Drain well. Add the pasta to the bowl and toss to coat. When ready to serve, coarsely chop 1/2 bunch fresh cilantro or parsley leaves until you have 1/4 cup. Add the herbs and reserved vinaigrette to the salad, and toss to coat. Taste and season with more kosher salt as needed.
Recipe Notes
Make ahead: The vinaigrette can be made up to 2 days ahead and refrigerated in an airtight container. The salad can be made up to a few hours ahead and refrigerated. Add the herbs and reserved dressing right before serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Filed in:
Side Dish
southern
vegetarian
vegan
beans
pasta
