If caviar is not your thing, never fear. Texas Caviar is a far more casual affair and has nothing to do with fish eggs. Usually made up of black-eyed-peas, a few other goodies, a vinaigrette-style dressing, and served as a dip, it’s zesty and truly delicious. And it just so happens when you fold it into a creamy pasta salad, even more deliciousness ensues.
I mean, just look at all this flavor! Here we’ve got green and red bell peppers, red onion, bright tomatoes, pickled jalapeños, black beans, black-eyed peas, and sweet corn.
There’s also cumin and cilantro, and while some pasta salads might just rely on Italian dressing and others just mayo, here both are combined into a creamy and flavorful combo.
There’s chewy macaroni, plenty of crunch, some sweetness, and a whole lot of zestiness. What I’m trying to say is that it’s a pasta salad that has everything you could want. Still comfortingly creamy but chock full of zesty flavor too!
Texas Caviar Pasta Salad
Bring this and you'll be the star of the potluck.
Serves 6; 5 minutes to prepare, 10 minutes cook time
- 1 cup mayonnaise
- 1 cup Italian dressing
- 1 lb elbow macaroni, cooked and drained
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium red onion, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons pickled jalapeños, drained and roughly chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can black-eyed peas, rinsed and drained
- 1 (15 oz) can corn, drained
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- In a large bowl, stir together the mayonnaise and Italian dressing until smooth.
- Add macaroni, bell peppers, onion, tomatoes, jalapeños, black beans, black-eyed peas, corn, cumin, and cilantro. Stir until well combined.
- Cover bowl, and chill at least 1 hour. Enjoy!
Recipe adapted from Spicy Southern Kitchen.