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Black-Eyed-Pea and Pasta Salad

Total Time

Prep: 15 min. + chilling


6 servings

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


  • 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
  • 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


  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.

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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