creole pasta salad with BEPS

[Guest guest]

It's been years since I made this. It must have been good - I have it flagged

with a post-it. For mardi gras.

 

 

 

* Exported from MasterCook *

 

Black-Eyed Pea and Pasta Salad with Zesty Dressing

 

Recipe By :Sue Mullin: Creole Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ZESTY DRESSING:

1/4 Cup olive oil

2 tablespoons vinegar (taragon, malt or balsamic)

1 tablespoon dijon mustard

3/4 teaspoon minced garlic

1/4 teaspoon ground cumin

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon finely grated orange zest

dash hot pepper sauce

PASTA SALAD:

8 Ounces penne pasta

(Sub: macaroni, rotelle, tortellini)

1 3/4 cups cooked blackeyed peas -- or more, rinsed

2/3 cup seeded and diced tomato

2/3 cup black or green olives (optional) -- sliced

2/3 cup chopped red bell pepper

2/3 cup green bell pepper

5 ounces diced jicama or water chestnuts

1/2 cup diagonally sliced green onions -- (length of pasta)

1/4 cup chopped fresh cilantro

 

Cook the pasta, al dente and rinse immediately under cold running water. Make

the dressing in a blender or food processor. Toss with the pasta in a large

serving bowl. Prepare the vegetables and add to the salad bowl. Toss. Cover and

chill. Serve cold or at room temperature.

 

Source:

" 1993 Chartwell "

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Per Serving (excluding unknown items): 302 Calories; 10g Fat (28.4% calories

from fat); 10g Protein; 45g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

216mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 5458 0 0 0 0 0 1012 0 0 0 0 0 20200 2130706543 0 0 3794 0 0

 

 

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