Southern Pasta Salad With Black-Eyed Peas |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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High-fiber, lower fat pasta salad for summertime lunches that still satisfies my cravings for good old southern comfort food flavor. From Eating Well. Ingredients:
1 cup sun-dried tomato (not packed in oil) |
8 ounces whole-wheat small shell pasta |
8 ounces swiss chard, washed and cut crosswise into thin strips (not the red variety) |
8 ounces smoked turkey, chopped |
2 (14 ounce) cans black-eyed peas, drained and rinsed |
1/2 cup chopped sweet onion, such as vidalia |
1/4 cup brewed coffee or 1/4 cup 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 black pepper |
Directions:
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.
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