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Yields:
12 - 16 serving(s)
Prep Time:
35 mins
Total Time:
35 mins
I don't think there could ever be too many pasta salad recipes in the universe. This cowboy pasta salad is one of my newer favorites, packed with kielbasa, black-eyed peas, crunchy veggies, cheese, and a light lime vinaigrette. The mix-ins and zesty dressing remind me of cowboy caviar, so if that's one of your go-to dips, I have a feeling you'll love this pasta salad just as much.
Pasta salads don't always top Ladd's list, but this one is hearty enough to please just about any hungry cowboy. It's perfect for potlucks, cookouts, or to add to your favorite cold lunch ideas for any day of the week. Plus, it doesn’t take long to make, and you can even toss it together a day or two in advance and pop it in the fridge until it's time to eat!
Can you use a different type of pasta?
Sure! Bite-size pasta shapes (like elbows, shells, or rotini) typically work better than long pasta varieties like spaghetti or linguine. Just be sure to cook the pasta a minute longer than the package directions; this keeps the pasta from firming up too much if you chill it, so every bite is tender and flavorful.
Do you serve cowboy pasta salad warm or cold?
Cowboy pasta salad is best served chilled or at room temperature. Enjoy it right after tossing, or refrigerate it until you’re ready to serve. At a picnic or cookout, don’t leave it out for more than 2 hours—or 1 hour if the temperature is above 90 degrees Fahrenheit.
How long does cowboy pasta salad last in the fridge?
It will keep in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving to redistribute the dressing.
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Ingredients
For the Dressing:
- 1/3 cup red wine vinegar
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp. chipotle chile powder
- 1 tsp. ground cumin
- 1 tsp. black pepper
- 2 garlic cloves, finely chopped
- Zest and juice of 2 limes
- 2 tsp. kosher salt, plus more for the pasta water
- 2/3 cup olive oil
For the Pasta Salad:
- 14 oz. kielbasa or smoked sausage, cubed
- 1 (16-ounce) box bow-tie (farfalle) pasta
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 pt. cherry tomatoes, cut in half
- 1 1/2 cups fresh cilantro, chopped
- 1 cup frozen corn, thawed
- 1 orange bell pepper, seed and chopped
- 1 jalapeño pepper, seeded and chopped
- 1/2 medium red onion, chopped
- 7 oz. smoked cheddar, diced
Directions
- Step 1For the dressing: In a large bowl, whisk together the red wine vinegar, Worcestershire sauce, chile powder, cumin, black pepper, garlic, lime zest and juice, and 1 teaspoon of the salt. Whisking vigorously, stream in the oil and mix until well combined.
- Step 2For the pasta salad: Bring a large pot of salted water to a boil.
- Step 3In a medium skillet, cook the sausage over medium heat until browned and lightly crisp, 3 to 5 minutes. Remove from the skillet and set aside.
- Step 4Cook the pasta 1 minute longer than the package directs. Drain, rinse with cold water, and let cool.
- Step 5To the dressing, add the black-eyed peas, tomatoes, cilantro, corn, bell pepper, jalapeño, red onion, cheese, pasta, sausage, and the remaining 1 teaspoon salt. Fold to combine.
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