Southern Pasta Salad with Black-Eyed Peas

Skip Davis


This isn't any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing.

Recipe from: Eating


★★★★★ 2 votes

Six - 1-1/3 cups each
20 Min
15 Min


  • 1 c
    sun-dried tomatoes (not packed in oil)
  • 8 oz
    small elbows or other small pasta shape
  • 8 oz
    swiss chard (not the red variety), washed and cut crosswise into thin strips
  • 8 oz
    smoked turkey, chopped
  • 2 can(s)
    14-ounce black-eyed peas, drained and rinsed
  • 1/2 c
    chopped sweet onions, such as vidalia
  • 1/4 c
    strong, brewed coffee or tea
  • 2 Tbsp
    extra-virgin olive oil
  • 2 Tbsp
    lime juice
  • 2 Tbsp
    cider vinegar
  • 1-1/2 tsp
  • 1 tsp
    worcestershire sauce
  • 1-1/2 tsp
    chili powder
  • 1/2 tsp
    ground cumin
  • ·
    salt & freshly ground black pepper,to taste

How to Make Southern Pasta Salad with Black-Eyed Peas


  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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About Southern Pasta Salad with Black-Eyed Peas

Course/Dish: Pasta Salads
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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