Black-Eyed-Pea and Pasta Salad Recipe
To create a more interesting pasta salad, I added pasta to my favorite black-eyed pea salad. The result is different and delicious. Cucumber and green pepper give this picnic side dish a satisfying crunch.
—Melinda Ewbank of Fairfield, Ohio
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 1/4 cup red wine vinegar
- 3 tablespoons canola oil
- dressing:
- 1 teaspoon hot pepper sauce
- 1/2 teaspoon seasoned salt
- 1 cup sliced green onions
- 3/4 cup diced green pepper
- 6 ounces small shell pasta cooked and drained
- 1 can (15 ounces) black-eyed peas rinsed and drained
- 3/4 cup diced seeded peeled cucumber
- 3/4 cup diced seeded tomato
- 1 small jalapeno pepper seeded and finely chopped
- Carbohydrate 67.7000170184311 g
- Cholesterol 20.695151863 mg
- Fat 7.72735361463333 g
- Fiber 0.513104176369806 g
- Protein 3.49299147927667 g
- Saturated Fat 0.624813102434667 g
- Serving Size 1 1 serving (116g)
- Sodium 403.539980087368 mg
- Sugar 67.1869128420613 g
- Trans Fat 0.318034380328999 g
- Calories 348 calories
Directions In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Black-Eyed Pea Salad in Light & Tasty April/May 2002, p29
