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


1Place 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.
2Cook 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.
3Whisk together the remaining ingredients in a small bowl. Add to the pasta and chard; toss until well-combined.

About Southern Pasta Salad with Black-Eyed Peas

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