Black Eyed Pea And Pasta Salad Recipes

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 & 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 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.

PASTA AND BLACK-EYED PEAS

Steps:

• 1 Pour the black-eyed peas into a mixing bowl and cover with cool water by 2 inches
• 2 Soak for 4 to 8 hours, then drain and rinse
• 3 Heat the oil in a wide, heavy-bottomed pot or Dutch oven over medium heat
• 4 Once the oil shimmers, stir in the onion; cook for about 5 minutes, or until translucent
• 5 Add the garlic, pepper and parsley stems; cook for 2 to 3 minutes, then stir in the tomato paste until evenly distributed
• 6 Add the drained black-eyed peas, stirring to incorporate
• 7 Pour in the water, then cover, increase the heat to medium-high and bring to a boil
• 8 Skim off any foam, reduce the heat to medium-low, cover the pot, and cook for 10 to 20 minutes, until the peas are barely tender
• 9 Add the salt and the pasta, cover and cook until al dente, stirring regularly to keep the pasta from sticking and adjusting the heat as needed to maintain minimal bubbling
• 10 Depending on the pasta variety, the cooking time may take about 5 minutes longer than indicated on the package, so begin tasting the pasta when the suggested cooking time has elapsed, and continue tasting every minute until it is cooked through but still firm
• 11 The resulting dish should resemble a very thick soup, and the sauce should coat the pasta in a thick gloss
• 12 If the mixture seems too dry, add a little water to reach the desired texture, keeping in mind the pasta will continue to absorb liquid as it cools
• 13 Once the pasta is cooked through but still firm, add the celery and parsley leaves, taste for seasoning, cover and let the pasta rest for 2 to 3 minutes
• 14 Just before serving, add a good squeeze of lemon juice, if desired

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.

SEAFOOD PEA-ASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.
• In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
• Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hours.

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:

• 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 SALAD II

Steps:

• Place sun-dried tomatoes in a small bowl with enough boiling water to cover. Allow to sit 3 minutes, or until softened. Drain, and cut into strips.
• In a medium bowl, mix the sun-dried tomatoes, black-eyed peas, onion, bell pepper, and feta.
• In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey. Drizzle over the salad, and gently toss to coat. Refrigerate 1 hour before serving.

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.