Cowboy Caviar has been a potluck staple in our circles for quite some time now, and if you’ve ever tasted it, it’s easy to see why. A tangy chip dip that you can feel pretty good about eating since it’s just beans and veggies after all! We are big fans. Such big fans that we’ve decided to take those beloved flavors and turn them into a heartier dish… pasta salad. Honestly, we can’t believe we didn’t try this earlier because it seems like such a natural adaptation. And the results were de-lish!

You’ll find all the staple ingredients of the classic recipe, but with the inclusion of Ditalini pasta and some slight tweaks to the dressing. Feel free to switch up the pasta type with what you have on hand- we personally love the bite sized Ditalini as it doesn’t overpower the chopped ingredients. Now for the dressing, we’ve included some mayo which gives the salad a creamier feel, but don’t worry, you still get the traditional tangy from the vinegar and some lime juice!

This recipe is just begging to be served at a backyard cookout or summer picnic, but with a dish this tasty you can’t go wrong for any occasion. It’s an easy one to tailor to your family’s personal preference, subbing in or out ingredients where needed. The creamy texture mixed with the crunchy veggies makes for a dish everyone will want seconds of. Give it a try for your next get-together and you’re sure to fall in love!