Description

This Best Cowboy Caviar Pasta Salad is a vibrant and refreshing dish perfect for summer meals. Combining elbow macaroni with black beans, sweet corn, cherry tomatoes, and a zesty taco-seasoned Greek yogurt dressing, it offers a delightful mix of textures and flavors. The addition of fresh avocado and cilantro adds creaminess and brightness, making it a satisfying and colorful salad that is easy to prepare and great for potlucks, picnics, or light dinners.

Ingredients

Scale

Pasta and Vegetables

8 oz Elbow macaroni (substitute with whole wheat or chickpea pasta if desired)
1 can Black beans (drained and rinsed)
1 cup Sweet corn (fresh, canned, or frozen and thawed)
1 cup Cherry tomatoes (halved)
½ cup Red onion (diced; soak in water for a milder taste if preferred)
1 large Avocado (diced; add just before serving to prevent browning)
½ cup Cilantro (fresh preferred; dried can be used)

Dressing

½ cup Greek yogurt or sour cream (dairy-free options available)
¼ cup Mayonnaise (use more yogurt for a lighter option)
1 tbsp Lime juice (fresh preferred)
2 tbsp Taco seasoning (adjust to taste or use homemade blend)

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions, typically 8-10 minutes until al dente. Drain the pasta and rinse with cold water to stop the cooking process and cool it down.
Prepare the dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, lime juice, and taco seasoning until the mixture is smooth and well combined, creating a creamy and flavorful dressing.
Combine salad ingredients: In a large bowl, add the cooled pasta, black beans, sweet corn, halved cherry tomatoes, diced red onion, and fresh cilantro. Gently toss these ingredients together to distribute them evenly.
Add the dressing: Pour the prepared dressing over the pasta mixture and gently stir until everything is well coated with the flavorful dressing.
Fold in avocado: Just before serving, gently fold in the diced avocado to add creaminess and freshness, taking care not to mash it.
Chill: Cover the salad with plastic wrap or a lid and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld together and serve cold for the best taste.

Notes

Soaking the diced red onion in cold water for 10-15 minutes can reduce its sharpness if you prefer a milder flavor.
Add the avocado last to prevent it from browning and keep the salad looking fresh.
For a lighter version, use all Greek yogurt instead of mayonnaise.
Adjust the taco seasoning to your preferred spice level or use a homemade blend for full control of ingredients.
This salad can be made a few hours ahead but is best enjoyed the same day.