Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to the package instructions, typically 8–10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it quickly under cold running water to stop the cooking process and cool it for the Cowboy Caviar Pasta Salad.

While the pasta is cooking, take this time to prepare your fresh ingredients. Dice the bell peppers and red onion, halving the cherry tomatoes for sweet bursts of flavor. Carefully cube the avocado into bite-sized pieces, placing it in a separate bowl to add later.

In a small bowl, whisk together the lime juice, olive oil, garlic powder, cumin, chili powder, salt, and pepper to your liking. The mixture should be well-combined and slightly creamy.

In a large mixing bowl, combine the cooled pasta, black beans, corn, chopped cherry tomatoes, bell pepper, red onion, and fresh cilantro. Carefully drizzle the prepared dressing over the top, then toss gently to ensure all ingredients are evenly distributed and coated.

Cover the mixing bowl with plastic wrap or a lid and refrigerate the Cowboy Caviar Pasta Salad for at least 30 minutes.

Once chilled, give the salad a light toss and taste for any final seasoning adjustments. Serve your Cowboy Caviar Pasta Salad in a large bowl or individual plates, garnishing with additional cilantro or lime wedges if desired.