LIVE
Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996

Gallery

Recipe Summary

total:
30 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

    Advertisement
  • 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.
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
A departure from ordinary pasta salad The only substitutions I made were the shape of the pasta and collard greens instead of swiss chard. Can't imagine this only making 6 servings! I thought the dressing was a little too acidic but otherwise good. Pros: healthy and yummy Cons: makes a ton Read More