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Black-Eyed-Pea and Pasta Salad Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:6 servings

Ingredients

  • 6 ounces small shell pasta, cooked and drained
  • 1 can (15 ounces) black-eyed peas, rinsed and drained
  • 1 cup sliced green onions
  • 3/4 cup diced seeded peeled cucumber
  • 3/4 cup diced green pepper
  • 3/4 cup diced seeded tomato
  • 1 small jalapeno pepper, seeded and finely chopped
  • DRESSING:
  • 3 tablespoons canola oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1 teaspoon chili powder
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon seasoned salt

Directions

  • 1. 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.

Nutritional Facts

One serving (1 cup) equals 186 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 269 mg sodium, 28 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.