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Black-Eyed-Pea and Pasta Salad

Name: Black-Eyed-Pea and Pasta Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 6 ounces small shell pasta, cooked and drained; 1 can (15 ounces) black-eyed peas, rinsed and drained; 1 cup sliced green onions; 3/4 cup diced seeded peeled cucumber; 3/4 cup diced green pepper; 3/4 cup diced seeded tomato; 1 small jalapeno pepper, seeded and finely chopped; DRESSING:; 3 tablespoons canola oil; 1/4 cup red wine vinegar; 1 teaspoon sugar; 1 teaspoon dried basil; 1 teaspoon chili powder; 1 teaspoon hot pepper sauce; 1/2 teaspoon seasoned salt

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Test Kitchen Approved

Total Time

Prep: 15 min. + chilling

Makes

6 servings

To create a more interesting pasta salad, I added pasta to my favorite black-eyed pea salad. The result is different and delicious. Cucumber and green pepper give this picnic side dish a satisfying crunch. —Melinda Ewbank of Fairfield, Ohio

Black-Eyed-Pea and Pasta Salad Recipe photo by Taste of Home

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Ingredients

6 ounces small shell pasta, cooked and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded peeled cucumber
3/4 cup diced green pepper
3/4 cup diced seeded tomato
1 small jalapeno pepper, seeded and finely chopped
DRESSING:
3 tablespoons canola oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon seasoned salt

Directions

In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 186 calories, 6g fat (1g saturated fat), 0 cholesterol, 269mg sodium, 28g carbohydrate (0 sugars, 4g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.