Southern Pasta Salad With Black Eyed Peas Food

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 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 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:

• 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 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.

SOUTHERN BLACK-EYED PEAS

Steps:

• In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels.
• Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary.
• Lower heat to simmer; crumble bacon and add to peas.
• Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).

SOUTHWESTERN PASTA SALAD

Steps:

• In a small bowl, whisk the first 8 ingredients until blended. Cook pasta according to package directions. Drain pasta; rinse with cold water., In a large bowl, mix pasta, corn, beans, tomatoes, olives, peppers, onion and 1/4 cup cilantro. Pour dressing over salad; toss to coat. Refrigerate until serving., Just before serving, top with avocado and the remaining cilantro.

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 PEAS SALAD

Steps:

• In saucepan, add frozen BE peas, 1/2 t salt, cover with water; bring to a boil and cook until peas are tender (about 40 minutes) adding water if needed; Drain well in colander.
• While peas are cooking prepare all vegetables, olives and garlic; stir together in mixing bowl.
• Make dressing: Add vinegar, honey, sugar, sage, red pepper flakes, black pepper to small bowl or blender; Slowly beat in the oil until thickened.
• Pour drained peas and dressing into the bowl of vegetables; Stir well: Add parsley flakes; Adjust salt& black pepper to taste.
• Chill at least 2 hours to let flavors blend; Stir well before serving.

SOUTHERN PASTA SALAD WITH BLACK-EYED PEAS

Steps:

• 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.
• 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.
• Whisk together the remaining ingredients in a small bowl. Add to the pasta and chard; toss until well-combined.