Southern Pasta Salad with Black-Eyed Peas

Southern Pasta Salad with Black-Eyed Peas

1 Review
From: EatingWell Magazine, May/June 1996

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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
  • ½ cup chopped sweet onions, such as Vidalia
  • ¼ cup brewed coffee or tea, such as Lapsang-Souchong
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons cider vinegar
  • 1½ teaspoons molasses
  • 1 teaspoon Worcestershire sauce
  • 1½ teaspoons chili powder
  • ½ teaspoon ground cumin
  • Salt & freshly ground pepper to taste


  • Active

  • Ready In

  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 information

  • Per serving: 355 calories; 9 g fat(2 g sat); 9 g fiber; 53 g carbohydrates; 19 g protein; 87 mcg folate; 16 mg cholesterol; 3 g sugars; 1 g added sugars; 2,561 IU vitamin A; 30 mg vitamin C; 81 mg calcium; 4 mg iron; 698 mg sodium; 919 mg potassium
  • Nutrition Bonus: Vitamin A (51% daily value), Vitamin C (50% dv), Folate (22% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1½ vegetable, 2 lean meat, 1 fat

Reviews 1

May 29, 2011
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By: Deanne Abel Townsend
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
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