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

Source: EatingWell Magazine, May/June 1996


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

355 calories; protein 19.1g; carbohydrates 53.1g; dietary fiber 9g; sugars 2.8g; fat 9.4g; saturated fat 1.5g; cholesterol 15.9mg; vitamin a iu 2560.9IU; vitamin c 30.4mg; folate 86.6mcg; calcium 80.9mg; iron 4.3mg; magnesium 149.1mg; potassium 919.3mg; sodium 698.1mg; thiamin 0.3mg; added sugar 1g.

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