Texas Caviar Pasta Salad

Texas Caviar Pasta Salad

You may know this crowd favorite chip dip by one of its various names: Texas Caviar, Cowboy Caviar, or even just Mixed Bean Dip. But if you’ve never heard of it before, then you my friend have missed out! This summer staple is the most delicious way to eat your veggies and a flavor-filled, colorful dish that’s perfect to bring to any party!

We love Texas caviar, its a dish that my family has at literally every family gathering (yes even the holidays). It’s so easy to make and tastes amazing. I wanted to take everything we loved about the chip dip and well, not make a chip dip. Really I was looking for a salad that didn’t require also bringing chips to a party.

Swap the chips for some fun noodles and I give you, Texas Caviar Salad!

Ingredients for Texas Caviar Pasta Salad

There is a lot of flexibility in this recipe. If you don’t have or don’t like some of the ingredients you can always swap them out. For example, you can use black-eyed peas instead of black beans, or nix the corn. Not a cilantro fan? Try some fresh parsley instead (not the same but will still bring some freshness to the salad).

  • Bell Peppers
  • Red Onion
  • Black Beans
  • Kidney Beans
  • Diced Tomatoes
  • Sweet Corn
  • Cilantro
  • Elbow Noodles
  • Italian Dressing

How to Make Texas Caviar Pasta Salad.

Here’s the beautiful thing about this dish. It is SO EASY to make! Seriously, all you have to do is cook the noodles according to the package instructions. Next chop the fresh cilantro, peppers, and onions.

Finally, throw them all in a giant bowl and you are set to go! I do suggest that you let the salad sit and chill in the fridge for at least an hour before you serve it. This just gives the dressing and flavors time to be absorbed by the noodles.

Texas Caviar Pasta Salad

A delicious pasta salad that is full of chopped veggies and fresh flavor.

Course Appetizer, Side Dish
Cuisine American, Mexican
Keyword bean dip, cilantro, dish to pass, fresh, healthy dish to pass, healthy lunch, healthy recipe, pasta salad, summer recipe, tex mex
Prep Time 30 minutes
Cook Time 0 minutes
Servings 8


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 medium red onion
  • 1/2 cup chopped fresh cilantro
  • 1 can sweet corn
  • 1 can black beans
  • 1 can red or kidney beans
  • 1 can diced tomatoes
  • 2 cups uncooked macaroni noodles
  • 1 cup Italian dressing


  1. Cook noodles according to package instructions.

  2. Chop the bell peppers, onions, and cilantro.

  3. Drain and rinse all canned ingredients.

  4. Add cooked noodles and all other ingredients into a large bowl. Mix well. Chill for approximately one hour before serving to allow the flavors to meld.

This pasta salad can be saved in the fridge for up to a week.

Even though my family eats this year-round, it really is a dish made for summer. Which means you need to make it now because summer is nearly over! Don’t miss out, whip this one up this weekend!

If you create this recipe I would love to hear about it or see how it went! Don’t forget to rate the recipe and leave a comment below or shoot me an email. For more recipes, and tidbits of Mid Mitten life follow me on Pinterest, Instagram, and Facebook

Until we cook again! 

~ Chloe M.

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