42nd Birthday Sale! *Reduced Shipping on All Orders + 10% OFF 5+ Dried Pastas, Oils & Vinegars (Use Code: Celebrate42). Sale runs: May 13th – 18th*

Menu
0

42nd Birthday Sale! *Reduced Shipping on All Orders + 10% OFF 5+ Dried Pastas, Oils & Vinegars (Use Code: Celebrate42). Sale runs: May 13th – 18th*

0

Your Cart is Empty

Cowboy Caviar Southwest Pasta Salad

Serving Size: 4-6
Prep Time: 15 Minutes
Cook Time:  15 Minutes
Total Time: 30 Minutes

Ingredients:

1 lb. Pappardelle’s Holy Guacamole Blend
2/3 cup red onions, diced
1/3 cup green or yellow bell pepper, diced
1 cup cherry tomatoes, halved
1 small cucumber, diced
2 cups corn kernels
1/3 cup jalapeños, roasted & diced
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can black eyed peas, drained and rinsed
1/4 cup green onions, thinly sliced
1/4 cup fresh cilantro, minced

Dressing:
1 cup mayonnaise
1 Tbsp. white wine vinegar
2 Tbsp. extra-virgin olive oil
1 lime, juiced
3 cloves garlic, minced
1-1/2 tsp. cumin
1 tsp. chili powder
1 tsp. smoked paprika
1 Tbsp. maple syrup
Salt & pepper, to taste

Instructions: 

  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and transfer to a large bowl. Set aside.
  2. Meanwhile, whisk together mayonnaise, white wine vinegar, olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, and maple syrup. Season with salt & pepper, to taste.
  3. Add chopped vegetables, green onions, cilantro, and beans to pasta. 
  4. Pour creamy dressing over pasta salad and toss well to combine.
  5. Serve immediately, or refrigerate for at least 1 hour before serving. Enjoy!