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Southern Pasta Salad with Black-Eyed P..

Provided by EatingWell

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Southern Pasta Salad with Black-Eyed Peas
  • Prep:
  • Cook:
  • Ready in: 30 mins
  • Serves:

Ingredients

  • 1 cup sun-dried tomatoes (not packed in oil)
  • 8 ounces small elbows or other small pasta shape
  • 8 ounces Swiss chard (not the red variety), washed and cut crosswise into thin strips
  • 8 ounces smoked turkey, chopped
  • 2 14-ounce cans black-eyed peas, drained and rinsed
  • 1/2 cup chopped sweet onions, such as Vidalia
  • 1/4 cup brewed coffee or tea, such as Lapsang-Souchong
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons cider vinegar
  • 1 1/2 teaspoons molasses
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • Salt & freshly ground pepper to taste
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Cooking Instructions

1. Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes. Drain and let cool. Cut into slivers and set aside.

2. Cook pasta in a large saucepan of boiling salted water until al dente, about 5 minutes; add chard during the last minute of cooking. Drain in a colander and rinse under cold water until cool. Press to remove excess water and transfer to a large bowl. Add turkey, black-eyed peas, onions and the reserved tomatoes.

3. Whisk together the remaining ingredients in a small bowl. Add to the pasta and chard; toss until well-combined.

Nutritional Information per Serving

Calories 377  Carbohydrates 58  Fat 8  Saturated fat 1  
Mono unsaturated fat 4  Protein 21  Cholesterol 15  Fiber 8  Potassium 508  

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Recipe Location

This recipe has been added to the following public cookbooks:
Southern Side Dishes, 30 Minutes or Less EatingWell Recipes

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