Southern Pasta Salad with Black-Eyed Peas
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.Advertisement
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.
3 starch, 1 1/2 vegetable, 2 lean meat, 1 fat