Black Eyed Pea Pasta Salad Recipes

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BLACK-EYED PEAS 'N' PASTA



Black-Eyed Peas 'n' Pasta image

Tradition has it that if you eat black-eyed peas on New Year's Day, you'll enjoy prosperity all year through-but I serve this tasty combination of pasta, peas and tangy tomatoes anytime. -Marie Malsch, Bridgman, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped green pepper
1/2 cup chopped onion
1 jalapeno pepper, seeded and chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
8 ounces uncooked bow tie pasta (about 3 cups)
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 to 3 tablespoons minced fresh cilantro
1 teaspoon cider vinegar
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 266 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 731mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 6g fiber), Protein 11g protein.

BLACK EYED PEA PASTA SALAD



Black Eyed Pea Pasta Salad image

This recipe was the result of me sifting through the leftovers I had and wanting some pasta salad. I love black-eyed peas, but whenever I make them we always have leftovers because I get tired of eating them plain. This is a great way to use up those leftovers, and a few other random ingredients you may have lying around. I'll give tips for some substitutions, but definitely make this your own using what you like. I'll post my vegetarian black eyed pea recipe separately.

Provided by MC Baker

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 lb rotini pasta (1/2 box)
1 1/2 cups cooked black-eyed peas (can use frozen, canned or homemade)
1 carrot, diced small
6 ounces cooked salmon (canned works, but leftover salmon is great)
1 cup artichoke heart (cut into quarters)
1 cup sliced mushrooms
1/4 cup lemon juice
1/2 cup Greek yogurt
1/4 cup olive oil
1 tablespoon salt (or to taste)
1/2 tablespoon pepper
3 garlic cloves (minced)
1/2 cup fresh cilantro (fresh, chopped fine)
2 green onions (sliced)
1/2 cup monterey jack pepper cheese (optional) or 1/2 cup parmesan cheese (optional)

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.

Nutrition Facts : Calories 337.7, Fat 11.3, SaturatedFat 1.7, Cholesterol 19, Sodium 1470.9, Carbohydrate 43.2, Fiber 5.5, Sugar 2, Protein 16.8

BLACK-EYED PEA PASTA CASSEROLE



Black-Eyed Pea Pasta Casserole image

Easy and delicious! Perfect for any potluck!

Provided by The Southern Lady Cooks

Categories     Salad

Time 1h15m

Number Of Ingredients 9

2 cups of uncooked pasta
1 7 ounce jar of marinated artichokes, quartered (keep liquid)
1/2 cup of green olives
1/2 cup of provolone cheese (cut into small pieces)
1/2 cup of red onion (chopped)
1/2 cup of sliced pepperoni (chopped)
1 15 ounce can of black-eyed peas, rinsed and drained
1/2 cup of mayonnaise
1/4 cup of Italian dressing

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 SALAD



Black-Eyed Pea Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 8h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large tomato, diced
1/2 medium red onion, finely chopped
1 small red bell pepper, finely chopped
1 jalapeno, finely chopped
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley leaves
1/4 cup unseasoned rice wine vinegar
1/4 cup canola oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
Two 15-ounce cans black-eyed peas, drained

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 WITH VEGETABLES AND SMALL PASTA



Black-Eyed Peas With Vegetables and Small Pasta image

The range of bean and vegetable main dishes in the Greek repertory is striking; every region has its specialties. Many of the traditional dishes are called "olive oil dishes" (or ladera), because they are cooked with copious amounts of extra virgin olive oil. I tone down the amounts in my kitchen. But I still use enough to ensure that the broth accompanying vegetables or beans is alchemized to a velvety sauce, often enhanced with a splash of fresh lemon juice or vinegar just before serving. Since black-eyed peas require no soaking, you can cook this after work so long as you have some vegetables around the house. It is an utterly simple dish that I've adapted from a recipe in Ms. Kochilas's cookbook.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 12

1/2 pound dried black-eyed peas, picked over and rinsed
1 large onion, finely chopped
2 large carrots, finely chopped
1 large red bell pepper, seeded and chopped
1/4 cup tomato paste dissolved in 1/2 cup water
2 to 4 garlic cloves to taste, minced
1 bay leaf
1 dried hot pepper, or 1/4 to 1/2 teaspoon hot pepper flakes
1/4 to 1/3 cup extra virgin olive oil
1/2 cup small pasta, such as elbow macaroni or tubettini, or small square Greek egg noodles
1/2 to 1 cup chopped cooked spinach or greens (optional)
1 to 2 tablespoons red wine vinegar, to taste

Steps:

  • Cover the black-eyed peas with water, bring to a boil and then drain.
  • Combine the drained black-eyed peas, onion, carrots, red bell pepper, dissolved tomato paste, garlic, bay leaf, hot pepper and 1/4 cup olive oil in a large soup pot or Dutch oven. Cover with water by 2 inches, and bring to a gentle boil. Cover the pot, reduce the heat to low and simmer 20 minutes. Add salt to taste, and continue to simmer until the beans and vegetables are tender, about 30 minutes more. Taste and adjust seasoning. Add the pasta, increase the heat to medium-high, and simmer five to 10 minutes, until the pasta is cooked and much of the liquid has been absorbed. Stir in the greens, another 2 tablespoons olive oil if desired and the vinegar. Allow to cool for about 10 minutes before serving.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 163 milligrams, Sugar 9 grams

MARINATED BLACK-EYED PEA SALAD



Marinated Black-Eyed Pea Salad image

This wonderful salad uses lots of fresh ingredients, and gets better the longer you refrigerate it. It's a terrific dish to take to a potluck or any kind of get together.

Provided by Julie Cleaves McLaughlin

Categories     Salad     Beans

Time 3h30m

Yield 14

Number Of Ingredients 14

1 yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
½ onion, finely chopped
2 jalapeno chiles, seeded and finely chopped
4 (15 ounce) cans black-eyed peas, rinsed and drained
2 tablespoons chopped fresh parsley
1 clove garlic, minced
½ cup red wine vinegar
2 tablespoons balsamic vinegar
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
4 slices cooked bacon, crumbled

Steps:

  • Mix the yellow and red peppers, onion, jalapeno chiles, black-eyed peas, parsley, and garlic together in a large bowl.
  • 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. Pour the dressing over the vegetable mixture, tossing to coat evenly. Cover and refrigerate 3 to 4 hours. Just before serving, stir in the crumbled bacon.

Nutrition Facts : Calories 158.8 calories, Carbohydrate 19.5 g, Cholesterol 3.8 mg, Fat 6 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.2 g, Sodium 606.1 mg, Sugar 1.3 g

GLENDALEE'S BLACK-EYE PEA SALAD



GlendaLee's Black-Eye Pea Salad image

This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her.

Provided by glendalee

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 10

4 (15 ounce) cans black-eyed peas, rinsed and drained
1 large red onion, finely diced
1 large green bell pepper, seeded and finely diced
1 large tomato, seeded and finely diced
1 cup mayonnaise
2 tablespoons canola oil
2 tablespoons white vinegar
1 pinch white sugar, or to taste
salt and ground black pepper to taste
½ head cabbage, coarsely chopped

Steps:

  • Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
  • Cover and refrigerate for at least 1 hour, preferably overnight.
  • Toss cabbage into black-eyed pea mixture just before serving.

Nutrition Facts : Calories 339.8 calories, Carbohydrate 30 g, Cholesterol 8.4 mg, Fat 21.3 g, Fiber 7.8 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 639.9 mg, Sugar 3.7 g

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