Cowboy Caviar Pasta Salad (Print Version)
# Ingredients:
→ Base Ingredients
01 -
16 ounces rotini pasta, cooked al dente, drained and cooled
02 -
1 cup pepperoni, chopped
03 -
10 ounces cherry tomatoes, finely chopped
04 -
1 tablespoon cilantro, finely chopped
05 -
1 small red onion, finely chopped (about ¾ cup)
→ Vegetables and Beans
06 -
1 can (15.25 ounces) yellow corn, drained
07 -
1 can (11 ounces) white corn, drained
08 -
1 can (15 ounces) black beans, drained and rinsed
09 -
1 can (15.5 ounces) black-eyed peas, drained and rinsed
10 -
1 medium jalapeno pepper, seeded and finely chopped (about ¼ cup)
11 -
1 red bell pepper, seeded and finely chopped (about ½ cup)
12 -
1 orange bell pepper, seeded and finely chopped (about ½ cup)
13 -
1 yellow bell pepper, seeded and finely chopped (about ½ cup)
→ Dressing and Seasoning
14 -
1 cup Italian vinaigrette, plus more to taste
15 -
Salt, to taste
# Instructions:
01 -
In a large bowl, mix the cooked rotini pasta, pepperoni, cherry tomatoes, cilantro, red onion, yellow corn, white corn, black beans, black-eyed peas, jalapeno, red bell pepper, orange bell pepper, and yellow bell pepper.
02 -
Pour up to 1 cup of Italian vinaigrette over the mixture. Start with less and taste to see if more is needed. Mix well, adjusting the quantity as desired. Salt to taste.
03 -
Cover and refrigerate the salad until ready to serve.
# Notes:
01 -
This salad can be prepared in advance and stored in the refrigerator for up to 2 days.