Name: Cowboy Salad (aka Southwestern Pasta Salad)
Prep time: 20 min
Cook time: 10 min
Total time: 1470 min
Ingredients: 1 (16 ounce) package small pasta shells; 0.66666668653488 cup cider vinegar; 1 (15 ounce) can black-eyed peas, drained; 1 (12 ounce) can corn, drained; 1 cup minced celery; 0.25 cup vegetable oil; 0.5 cup minced green bell pepper; 0.5 cup drained, pitted, and minced black olives; 6 green onions, minced; 0.33333334326744 cup mayonnaise, or to taste; 1 (2 ounce) jar diced pimentos, drained; 1 (2 ounce) jar pimiento-stuffed green olives, drained and minced; 1 tablespoon minced green chile peppers; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 3 dashes Worcestershire sauce; 3 dashes hot pepper sauce (such as Cholula®)

Cowboy Salad (aka Southwestern Pasta Salad)

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A Southwestern-inspired pasta salad with everything but the kitchen sink. Best if made day before serving. Mince all items for best flavor! Taste and season salad with more salt, hot sauce, or vinegar before serving. The longer it sits in the refrigerator, the better it gets!

Prep Time:

20 mins

Cook Time:

10 mins

Additional Time:

1 day

Total Time:

1 day 30 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

1 (16 ounce) package small pasta shells
⅔ cup cider vinegar
1 (15 ounce) can black-eyed peas, drained
1 (12 ounce) can corn, drained
1 cup minced celery
¼ cup vegetable oil
½ cup minced green bell pepper
½ cup drained, pitted, and minced black olives
6 green onions, minced
⅓ cup mayonnaise, or to taste
1 (2 ounce) jar diced pimentos, drained
1 (2 ounce) jar pimiento-stuffed green olives, drained and minced
1 tablespoon minced green chile peppers
1 teaspoon salt
½ teaspoon ground black pepper
3 dashes Worcestershire sauce
3 dashes hot pepper sauce (such as Cholula®)

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a large bowl. Pour vinegar over pasta.
Mix black-eyed peas, corn, celery, vegetable oil, green bell pepper, olives, green onions, mayonnaise, pimentos, green olives, green chile peppers, salt, black pepper, Worcestershire sauce, and hot pepper sauce into pasta mixture and stir well. Cover bowl with plastic wrap and refrigerate, 1 to 3 days.

Nutrition Facts (per serving)

290	Calories
12g	Fat
40g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 290
% Daily Value *
Total Fat 12g	15%
Saturated Fat 2g	10%
Cholesterol 2mg	1%
Sodium 610mg	27%
Total Carbohydrate 40g	14%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 8g
Vitamin C 13mg	63%
Calcium 37mg	3%
Iron 2mg	12%
Potassium 251mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.