Smoky Mayo Pasta Salad a.k.a. Smoky Cowboy Caviar
This Smoky Mayo Pasta Salad is a delightful dish perfect for potlucks, barbecues, and summer gatherings. Enjoy!
Equipment
- Large Bowl
- Knife
- Cutting board
Ingredients
- 1 lb Ditalini Pasta uncooked
- 4 bags frozen corn about 56 oz or 1588 g
- ½ Red onion about 75 g, diced
- 2 Green onions about 50 g, sliced
- 1 cup chopped cilantro about 250 mL
- 1 jalapeño pepper about 30 g, finely diced
- 8 strips smoked bacon about 240 g, chopped, optional
- 2 cups Queso Fresco Cheese about 227 g
- 2 large avocados about 400 g, diced
- 2 cans black beans about 30 oz or 850 g total, drained & rinsed
- 1 cucumber about 300 g, diced
- 2 cups Cherry Tomatoes about 300 g, halved, optional
- 1 cup Mayonnaise about 240 mL
- 3 Limes freshly squeezed
- ½ lime zest
- ½ tsp ground cumin about 1.5 g
- 4 tsp smoked paprika about 12 g
- 3 tsp salt about 18 g
- 1 tsp black pepper about 5 g
Instructions
- Start by boiling a pot of water, and once it is bubbling, toss in your ditalini pasta. Stir it around and let it cook until it is al dente, which should take about 8-10 minutes. You will know it is ready when it is just tender, with a slight bite. Avoid overcooking, or the pasta could become mushy.
- In a large bowl, mix together the mayonnaise, the juice of the freshly squeezed limes, lime zest, ground cumin, smoked paprika, salt, and black pepper. Whisk everything together until it is nice and creamy. The aroma of the smoked paprika will enhance the flavor, so do not skip on the lime zest as it brightens everything up.
- Chop all your veggies: red onion, green onions, jalapeño, avocado, cucumber, and halve the cherry tomatoes if you are using them. Toss them into your large mixing bowl. You will see a rainbow of colors, which is a good sign. Just be careful with the jalapeño, as too much spice can overwhelm the dish.
- Fling in the drained black beans, frozen corn, and any bacon if you are using it. Mix everything well with your hands or a spatula until the colors and textures meld together. Keep the beans whole to maintain a lovely bite—do not mash them!
- Once the pasta has cooled, add it to your bowl of ingredients. Mix it gently so everything is coated in that smoky dressing. Appreciate how the savory flavors blend together, but take care to avoid overmixing, as it can break the pasta.
- Transfer your pasta salad to the fridge and let it chill for at least an hour. This waiting time allows the flavors to marry beautifully. When you are ready to serve, just give it a good stir, and consider adjusting the seasoning if needed. It is fresh, inviting, and visually appealing!
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips: If pasta sticks together after cooking, rinse thoroughly with cold water right after draining to keep it separated. If the dressing is too thick, thin it out with a little extra lime juice or water before serving. For enhanced flavors after chilling, taste and adjust the seasoning right before serving.
Serving Suggestions: Serve alongside grilled meats. Pair with a light, crisp white wine. Garnish with extra cilantro or lime wedges for an added touch. Add tortilla chips for crunch. Serve in lettuce cups for a low-carb option.
Recipe Variations: Substitute cherry tomatoes with diced bell peppers for a different flavor. Add diced olives for extra brininess. Include kidney beans for a colorful twist. Mix in some corn salsa for added flavor. Top with crispy tortilla strips for texture.
Ingredient Notes: Use fresh ingredients for the best flavor profile. You can substitute Queso Fresco with feta cheese or any similar crumbly cheese if necessary. If you prefer a vegetarian option, the bacon can be omitted.