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Southern Pasta Salad with Black-Eyed Peas

http://www.eatingwell.com/recipes/southern_pasta_salad_with_black_eyed_peas.html

From EatingWell:  May/June 1996

This isn't any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing.

6 servings, 1 1/3 cup each | Active Time: 20 minutes | Total Time: 30 minutes

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

Preparation

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.

Nutrition

Per serving : 377 Calories; 8 g Fat; 1 g Sat; 4 g Mono; 15 mg Cholesterol; 58 g Carbohydrates; 21 g Protein; 8 g Fiber; 767 mg Sodium; 508 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 vegetable, 2 lean meat, 1 fat