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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996


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

355.2 calories; protein 19.1g 38% DV; carbohydrates 53.1g 17% DV; exchange other carbs 3.5; dietary fiber 9g 36% DV; sugars 2.8g; fat 9.4g 15% DV; saturated fat 1.5g 8% DV; cholesterol 15.9mg 5% DV; vitamin a iu 2560.9IU 51% DV; vitamin c 30.4mg 51% DV; folate 86.6mcg 22% DV; calcium 80.9mg 8% DV; iron 4.3mg 24% DV; magnesium 149.1mg 53% DV; potassium 919.3mg 26% DV; sodium 698.1mg 28% DV; thiamin 0.3mg 32% DV; added sugar 1g.

Reviews (1)

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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