Black Eyed Pea Pasta Salad Food

BLACK-EYED PEA PASTA SALAD

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.

BLACK-EYED-PEA AND PASTA SALAD

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.

BLACK-EYED PEA PASTA CASSEROLE

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 & 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.

BLACK EYED PEA PASTA SALAD

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.

BLACK-EYED PEA AND SPINACH SALAD

Steps:

• In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
• Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
• Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
• In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.

BLACK-EYED PEA SALAD

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.

BLACK-EYED PEAS AND PASTA

Steps:

• Bring a large pot of water to a boil over high heat. Add salt, if using, and stir in the pasta shells. Reduce the heat to medium-high and cook the shells, uncovered, until al dente, 8 minutes.
• Meanwhile, place the tomatoes, black-eyed peas, olive oil, garlic, and cayenne in a large mixing bowl and stir to combine.
• Drain the pasta shells well in a colander. Transfer the shells to the mixing bowl and stir to combine well. Serve topped with the feta cheese, bacon, and parsley.

SIMPLE BLACK-EYED PEA SALAD

Steps:

• Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

BLACK-EYED PEA SALAD

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.

BLACK-EYED PEA SALSA / RELISH

Steps:

• 1. In a large bowl (because this makes a lot!), combine oil, vinegar, mustard, sugar, celery seed, salt, and pepper. Mix until well combined.
• 2. Add celery, green onions, bell pepper, cucumber, jalapeno, and cilantro. Mix into dressing until well covered.
• 3. Add the corn and peas (make sure the cans are drained and rinsed). Mix well.
• 4. Cover and refrigerate for at least an hour, but it tastes better if you let it sit a little longer.
• I will use this as a topping for grilled chicken, or you can eat it like a dip (by serving it with corn-chips). I've even added twisty pasta to it and made it into a pasta salad. Enjoy!

BLACK-EYED PEAS 'N' PASTA

Steps:

• In a large skillet, heat oil over medium-high heat; saute green pepper, onion, jalapeno and garlic until onion is tender. Add tomatoes; bring to a boil. Simmer, uncovered, 10 minutes., Meanwhile, in a 6-qt. stockpot, cook pasta according to package directions., Add remaining ingredients to tomato mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Drain pasta; return to pot. Stir in black-eyed pea mixture.

BLACK-EYED PEA SALAD

Steps:

• 1. Mix the yellow and red peppers, onion, jalapenos, black-eyed peas, parsley, and garlic together in a large bowl.
• 2. Whisk the red wine vinegar and balsamic vinegar together in a small bowl. Gradually add the olive oil, whisking constantly to thoroughly blend with the vinegars. Stir in the cumin, salt, and black pepper.
• 3. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours.
• 4. Just before serving, stir in the crumbled bacon.

CONTEST-WINNING BLACK-EYED PEA SALAD

Steps:

• Cook the black-eyed peas according to package directions; drain and place in a large bowl. Stir in the peas, onions, celery, yellow pepper, carrots and mint., In a jar with a tight fitting lid, combine the oil, vinegar, garlic, salt and pepper; shake well. Drizzle over salad; toss to coat. Cover and refrigerate overnight. Top with tomatoes and bacon.