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Southern Pasta Salad with Black-Eyed Peas

May/June 1996

Your rating: None Average: 4.1 (20 votes)

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

Makes: 6 servings, 1 1/3 cup each

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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

  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

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).

Carbohydrate Servings: 3

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


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