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Black-Eyed-Pea and Pasta Salad

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
  • Makes
    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

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

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Reviews

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Average Rating:
  • Ballinrobe
    May 20, 2011

    This is certainly a 5 star recipe! I used Bush's Seasoned Black Eye Peas, Vidalia onions, mini orange peppers and grape tomatoes. Olive oil and Alessi's Raspberry Vinegar and Mediterranean Basil w/No hot sauce and it is delicious! Thank you for the idea!

  • Ballinrobe
    May 20, 2011

    This is certainly a 5 star recipe! I used Bush's Seasoned Black Eye Peas, Vidalia onions, mini orange peppers and grape tomatoes. Olive oil and Alessi's Raspberry Vinegar and Mediterranean Basil w/No hot sauce and it is delicious! Thank you for the idea!

  • cathy1022
    Jul 1, 2010

    Oh my! This was so refreshing. I made it exactly as written. Had a kick to it, but wonderful flavors. Leftovers were also great. Don't need to change a thing. Will definately put in my recipe box to use again. Great using all the summer vegetables.

  • madelin hoggard
    Mar 8, 2009

    No comment left