BLACK-EYED PEA & PASTA SALAD
Steps:
- Combine all dressing ingredients in small jar with tight-fitting lid; shake well. Refrigerate until serving time or up to 1 day ahead.
- Cook pasta according to package directions. Rinse with cold water; drain.
- Combine cooked pasta and all remaining salad ingredients in large bowl. Pour dressing over salad; toss to coat. Cover; refrigerate 3-4 hours before serving to blend flavors.
Nutrition Facts : Calories 130 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 320 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Sugar grams, Protein 5 grams
BLACK-EYED PEA PASTA SALAD
Grilling out? You may want to serve this refreshing, make-ahead salad at the barbecue. A creamy Italian dressing enhances the chopped vegetables, cheese and pasta. -Joan Huggins, Waynesboro, Mississippi
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions., Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture., In a small bowl, combine the mayonnaise, salad dressing and reserved artichoke liquid. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 339 calories, Fat 24g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 625mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
BLACK-EYED PEA PASTA CASSEROLE
Easy and delicious! Perfect for any potluck!
Provided by The Southern Lady Cooks
Categories Salad
Time 1h15m
Number Of Ingredients 9
Steps:
- Cook pasta according to directions and drain. Drain artichokes and quarter, keeping 1/4th cup of liquid. Combine artichokes, olives, black-eyed peas, cheese, red onion, pepperoni in a bowl.
- In a separate bowl combine mayonnaise, Italian dressing and artichoke liquid and whisk together pour over pasta mixture and chill for an hour. Makes 8 servings.
BLACK-EYED-PEA AND PASTA SALAD
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
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
BLACK EYED PEA PASTA SALAD
This recipe was the result of me sifting through the leftovers I had and wanting some pasta salad. I love black-eyed peas, but whenever I make them we always have leftovers because I get tired of eating them plain. This is a great way to use up those leftovers, and a few other random ingredients you may have lying around. I'll give tips for some substitutions, but definitely make this your own using what you like. I'll post my vegetarian black eyed pea recipe separately.
Provided by MC Baker
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a pot of water up to a rapid boil.
- Drain off black-eyed peas, or if frozen submerse for a few minutes in boiling water until cooked through, with the aid of a strainer.
- Lightly cook carrots for a few minutes in boiling water using a strainer to submerse and remove from water.
- Lightly boil mushrooms the same way or cook them lightly in olive oil in a pan.
- Add pasta to water and cook approximately 7 minutes. I usually undercook the pasta slightly so the pasta doesn't get too mushy after absorbing liquid in the salad, or if you want to eat the pasta hot later.
- Mix together garlic, cilantro, green onions, yogurt, lemon juice, olive oil, salt, pepper. Taste and adjust seasoning if you like. Onion and garlic powder and parsley are also great additions.
- Combine sauce with vegetables, black eyed peas and salmon flaked into small pieces and again taste and adjust seasoning.
- Remove pasta and strain.
- Mix pasta into vegetable mixture and give a final taste and adjust if needed.
- Sprinkle cheese if using on top and heat in oven or microwave if desired.
- This dish is also excellent cold, though I prefer it warm with some cheese melted on top.
Nutrition Facts : Calories 337.7, Fat 11.3, SaturatedFat 1.7, Cholesterol 19, Sodium 1470.9, Carbohydrate 43.2, Fiber 5.5, Sugar 2, Protein 16.8
BLACK-EYED PEA SALAD
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.
- Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)
- Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.
BLACK-EYED PEA SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 8h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the first 6 ingredients in a bowl.
- In a separate small bowl, whisk together the rice wine vinegar, canola oil, sugar, and salt and pepper.
- Toss all together with the black-eyed peas and let marinate for at up to 8 hours in the refrigerator before serving.
QUICK AND EASY BLACK EYED PEA SALAD
One of a few winners of Cooking Light Magazine's Ultimate Reader Recipe Contest, Jan/Feb 2010. So good! This is a great vegetarian lunch or a perfect pack and go side dish for a pot luck!
Provided by januarybride
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
- Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
- Cover and chill.
BLACK-EYED PEA SALAD
This salad goes great with barbeque and, of course, New Year's Day.
Provided by LADYEM
Categories Salad Vegetable Salad Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
- In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 19 g, Fat 4.1 g, Fiber 4.6 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 478 mg, Sugar 2.8 g
MAKE-AHEAD BLACK-EYED PEA SALAD
Steps:
- Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
- Mix bell peppers, onion, celery, and scallions with peas in a large bowl.
- Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
- Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 26.4 g, Fat 2.8 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 0.5 g, Sodium 12.4 mg, Sugar 5.4 g
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