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Southern Pasta Salad with Black-Eyed Peas
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
1Place 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.
2Cook 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.
3Whisk together the remaining ingredients in a small bowl. Add to the pasta and chard; toss until well-combined.