Pasta Salad with Black-Eyed Peas

[Guest guest]

Pasta Salad with Black-Eyed Peas

 

Ready for the newest fusion cuisine? Tonight's

main-course salad pairs Italian pasta with Southern

black-eyed peas. What's next? Linguine with collards?

Serve with smoked turkey sandwiches; sliced fresh

tomatoes; fresh nectarines for dessert.

 

 

Ingredients

 

 

8 - sun-dried tomatoes, sliced

1 tbsp. olive oil

1/4 cup balsamic vinegar

1/2 tsp. chili powder

6 oz. orecchiette, macaroni or other small pasta

1 1/2 cups cooked black-eyed peas (from canned,

frozen, dried or fresh)

1 - handful arugula, cress or other bitter green,

sliced if large

 

 

Preparation - Estimated cooking time: under 30 minutes

-

1 In a bowl, combine sun-dried tomatoes, oil, vinegar

and chili powder. Season well with salt and a generous

grinding of black pepper. Set aside for 10 minutes to

allow tomatoes to plump up.

2 Cook pasta in a saucepan of boiling salted water

until al dente. Drain and rinse under cold water.

3 Add pasta, black-eyed peas and greens to bowl with

sun-dried tomatoes. Toss to mix.

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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