This isn't any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing. Source: EatingWell Magazine, May/June 1996

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

Nutrition Facts

355 calories; 9.4 g total fat; 1.5 g saturated fat; 16 mg cholesterol; 698 mg sodium. 919 mg potassium; 53.1 g carbohydrates; 9 g fiber; 3 g sugar; 19.1 g protein; 2561 IU vitamin a iu; 30 mg vitamin c; 87 mcg folate; 81 mg calcium; 4 mg iron; 149 mg magnesium; 1 g added sugar;

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Rating: 4 stars
A departure from ordinary pasta salad The only substitutions I made were the shape of the pasta and collard greens instead of swiss chard. Can't imagine this only making 6 servings! I thought the dressing was a little too acidic but otherwise good. Pros: healthy and yummy Cons: makes a ton Read More