Black-Eyed Pea Pasta Salad

Black-Eyed Pea Pasta Salad

  • Prep: 20 min
  • Cook Time: 10 min
  • Total: 30 min
  • Serving: 6 Servings

This southern-style recipe combines tasty black-eyed peas with a sweet and spicy pasta salad.


  • 1 cup sun-dried tomatoes, cut into slivers
  • 8 ounces small elbow pasta
  • 8 ounces Swiss chard (not the red variety), washed and cut crosswise into thin strips
  • 8 ounces smoked turkey, chopped
  • 2 14-ounce cans black-eyed peas, drained and rinsed
  • 1/2 cup chopped sweet onions
  • 1/4 cup brewed coffee
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons cider vinegar
  • 1-1/2 teaspoons molasses
  • 1 teaspoon Worcestershire sauce
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • Salt & freshly ground pepper to taste


  1. Cook the past al dente according to package directions, adding the swiss chard during the last 2 minutes of cooking.
  2. Drain the pasta and chard, rinse under cold water, drain well again and then place into a large bowl along with the turkey, black-eyed peas, onions and sun-dried tomatoes. Toss to combine.
  3. In a small bowl, mix the remaining ingredients together with a whisk until well combined, then add to the pasta mixture. Toss to coat and serve.

Filed Under:


Comments on "Black-Eyed Pea Pasta Salad"