Description
A vibrant and hearty Cowboy Pasta Salad featuring smoky kielbasa, fresh vegetables, and a zesty chipotle-lime dressing. This salad balances smoky, tangy, and spicy flavors, perfect for potlucks or family gatherings.
Ingredients
Scale
Dressing
- 1/3 cup red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 1/2 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 2 garlic cloves, finely chopped
- Zest and juice of 2 limes
- 2 tsp kosher salt, divided
- 2/3 cup olive oil
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 pint cherry tomatoes, halved
- 1 1/2 cups fresh cilantro, chopped
- 1 cup frozen corn, thawed
- 1 orange bell pepper, seeded and chopped
- 1 jalapeño, seeded and chopped
- 1/2 medium red onion, chopped
- 7 oz smoked cheddar, diced
Instructions
- Make the dressing: In a large bowl, whisk together red wine vinegar, Worcestershire sauce, chipotle chili powder, ground cumin, black pepper, finely chopped garlic, lime zest and juice, and 1 teaspoon of kosher salt. While whisking vigorously, slowly drizzle in olive oil until the dressing is emulsified and well combined.
- Boil the pasta: Bring a large pot of salted water to a boil over high heat. Add the bow tie pasta and cook for 1 minute longer than the package instructions indicate. Drain the pasta and rinse under cold water to stop cooking, then set aside to cool.
- Cook the sausage: Heat a medium skillet over medium heat. Add the cubed kielbasa or smoked sausage and cook, stirring occasionally, until browned and lightly crisp on the edges, about 3 to 5 minutes. Remove from heat and set aside.
- Combine salad ingredients: To the prepared dressing bowl, add the drained black-eyed peas, halved cherry tomatoes, chopped cilantro, thawed corn, chopped orange bell pepper, seeded and chopped jalapeño, chopped red onion, diced smoked cheddar, cooled pasta, and cooked sausage. Add the remaining 1 teaspoon of kosher salt. Gently fold all ingredients together until evenly combined.
Notes
- Cooking pasta 1 minute longer than package instructions ensures the pasta holds up well in the salad without becoming mushy.
- Rinsing cooked pasta in cold water stops the cooking process and cools it down to prevent it from absorbing too much dressing.
- You can adjust the heat by keeping or removing the jalapeño seeds depending on your spice preference.
- For a vegetarian option, omit the kielbasa and substitute with smoked tofu or grilled vegetables.
- Make ahead and refrigerate for a few hours to let flavors meld.
