Southern Pasta Salad with Black-Eyed Peas

From EatingWell: May/June 1996 — Subscribe to EatingWell Magazine Today!

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

Southern Pasta Salad with Black-Eyed Peas Recipe

6 servings, 1 1/3 cup each

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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
1/2 cup chopped sweet onions, such as Vidalia
1/4 cup brewed coffee, or tea, such as Lapsang-Souchong
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
2 tablespoons cider vinegar
1 1/2 teaspoons molasses
1 teaspoon Worcestershire sauce
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt & freshly ground pepper, to taste

Preparation

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

Per serving: 377 calories; 8 g fat (1 g sat, 4 g mono); 15 mg cholesterol; 58 g carbohydrates; 21 g protein; 8 g fiber; 767 mg sodium; 508 mg potassium.

Nutrition Bonus: Vitamin A (54% daily value), Iron (26% dv), Vitamin C (24% dv), Folate (20% dv), Magnesium (19% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 vegetable, 2 lean meat, 1 fat

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