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A white bowl of texas caviar pasta salad with wedges of lime and a gold fork.

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!

Course Appetizer
Cuisine American
Keyword Pasta, Pasta Salad, Texas Caviar, Vegan
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings

Ingredients

  • 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

  1. Cook the pasta according to the package directions for al dente. Once cooked, rinse under cold water and refrigerate to chill.

  2. Drain and rinse the black beans and the corn and add to a large bowl.

  3. Chop the Roma tomatoes, bell pepper, jalapeño, and cilantro. Add these chopped vegetables on top of the beans and corn.

  4. In a medium bowl whisk together olive oil, red wine vinegar, lime juice, Italian seasoning, garlic, salt, pepper, and thyme. Set aside.

  5. 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.

  6. Refrigerate 1 hour to allow the dressing to sink in and add chopped avocado when you are ready to serve.