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Southern Pasta Salad with Black-Eyed Peas

  • 20 m
  • 30 m
EatingWell Test Kitchen
“This isn't any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing.”


    • 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


  • 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.
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