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Fresh Cowboy Caviar Pasta Salad with Easy Creamy Avocado Ranch Dressing

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A vibrant and satisfying pasta salad featuring black beans, corn, fresh veggies, and a creamy avocado ranch dressing that balances indulgence and freshness.

Ingredients

Scale
  • 8 ounces rotini pasta (whole wheat or regular)
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn kernels, drained (fresh or frozen corn works well)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup buttermilk or plain yogurt (use dairy-free yogurt for vegan option)
  • 1/4 cup mayonnaise (can swap for vegan mayo)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a fine mesh colander and rinse under cold water to stop the cooking process and cool the noodles.
  3. While the pasta cooks, dice the red and green bell peppers into small, even pieces. Halve the cherry tomatoes, finely chop the red onion, mince the jalapeño (if using), and chop the cilantro. Rinse and drain the black beans and corn thoroughly.
  4. In a blender or food processor, combine the avocado, buttermilk, mayonnaise, lime juice, garlic powder, onion powder, dill, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
  5. In a large mixing bowl, toss together the cooled pasta, black beans, corn, cherry tomatoes, bell peppers, red onion, jalapeño, and cilantro.
  6. Pour the creamy avocado ranch dressing over the salad and gently fold to coat all ingredients evenly.
  7. Refrigerate the salad for at least 30 minutes before serving to let the flavors marry. Stir gently before serving and adjust salt or lime juice if needed.

Notes

Use ripe avocado for a smooth dressing. Rinse pasta with cold water to prevent mushiness. Store dressing separately if making ahead to keep salad fresh. Thin dressing with buttermilk or water if too thick. Use low-sodium canned beans and corn to control salt. Gluten-free pasta options like quinoa or chickpea pasta work well.

Nutrition

Keywords: cowboy caviar, pasta salad, avocado ranch, creamy dressing, black beans, corn, summer salad, easy recipe, healthy salad

Find it online: https://spoonmira.com/fresh-cowboy-caviar-pasta-salad-recipe-easy-creamy-avocado-ranch-dressing/