Servings: 12-16
Preparation Time: 35 minutes
Total Time: 35 minutes
Ingredients:
For the Dressing:
– 1/3 cup red wine vinegar
– 1 tablespoon Worcestershire sauce
– 1 1/2 teaspoons chipotle chili powder
– 1 teaspoon ground cumin
– 1 teaspoon black pepper
– 2 garlic cloves, finely chopped
– Zest and juice of 2 limes
– 2 teaspoons kosher salt, plus more for 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 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
Directions:
1. In a large bowl, whisk together red wine vinegar, Worcestershire sauce, chili powder, cumin, black pepper, garlic, lime zest and juice, and 1 teaspoon of salt. Gradually whisk in the olive oil until well combined.
2. Cook the sausage in a skillet over medium heat until browned, about 3 to 5 minutes. Remove from skillet and set aside.
3. Cook pasta in a large pot of salted boiling water for 1 minute longer than package instructions. Drain, rinse with cold water, and allow to cool.
4. Add black-eyed peas, tomatoes, cilantro, corn, bell pepper, jalapeño, red onion, cheese, pasta, sausage, and remaining 1 teaspoon of salt to the dressing. Gently fold to combine.
5. Store the cowboy pasta salad in an airtight container in the refrigerator for up to three days.
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