Texas Caviar Pasta Salad
Freshen up your summer spread with a light and healthy, vegan Texas Caviar Pasta Salad. Made with a variety of fresh vegetables, beans, and a flavorful dressing, this pasta salad is sure to please!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 cup Orzo Pasta (uncooked)
- 1 can Black beans (15 ounces, drained and rinsed)
- 1 can Corn (15 ounces, drained and rinsed)
- 2 Roma Tomatoes (seeded and diced)
- 1 Green Bell Pepper (seeded and diced)
- 1 Red Bell Pepper (seeded and diced)
- 1 Jalapeño (seeded and diced)
- ¼ cup Cilantro (chopped)
- 1–2 Avocados (diced)
Pasta Salad Dressing
- ⅓ cup Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Italian Seasoning
- 2 Limes (juiced- about 4 Tablespoons)
- 3 cloves Garlic (diced or microplaned)
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 2 teaspoons Thyme
Instructions
- Cook the pasta according to the package directions for al dente. Once cooked, rinse under cold water and refrigerate to chill.
- Drain and rinse the black beans and the corn and add to a large bowl.
- Chop the Roma tomatoes, bell pepper, jalapeño, and cilantro. Add these chopped vegetables on top of the beans and corn.
- In a medium bowl whisk together olive oil, red wine vinegar, lime juice, Italian seasoning, garlic, salt, pepper, and thyme. Set aside.
- Remove the pasta from the fridge and toss into the bowl with the other ingredients. Stir the pasta in until evenly distributed then drizzle with the dressing and stir to coat.
- Refrigerate 1 hour to allow the dressing to sink in and add chopped avocado when you are ready to serve.
Find it online: https://mylifeafterdairy.com/texas-caviar-pasta-salad/