Summer just screams things like barbecue to me. I don’t know if it’s living in Texas or just the warm weather. And with barbecue comes all the tasty side dishes. I dream about some of the homemade potato salad I’ve had in the past. Nothing can be a good potato or pasta salad.
Krista from Everyday Mom’s Meals has adapted a great recipe from Lady Behind the Curtain. Black Eyed Pea Pasta Salad just sounds like a refreshing take on the pasta salads I have seen so many times before. It’s a great addition to any summer menu!
Black Eyed Pea Pasta Salad
I’ll admit that the ingredient list for this one is a bit long. I like things short and sweet. But I like the refreshing sound of this recipe. It just seems like a great take on pasta salad! Plus it really is pretty simple to make! If you can boil pasta and chop up some veggies then you’re good to go!
What you need:
- 1 (15 oz.) can black eyed peas, drained and rinsed with cool water
- 1 lb. garden rotini pasta, cooked and drained
- 1 medium red bell pepper, finely chopped
- 1/2 c. red onion, finely chopped
- 3/4 c. cucumber, finely chopped
- 15 grape tomatoes, halved
- 3 TBS vegetable oil
- 6 TBS cider vinegar
- 1 tsp. sugar
- 1 tsp. Italian seasoning, extra for garnish
- 1 tsp. chili powder
- 1/2 tsp. seasoned salt
- Salt and Pepper to taste
What you do:
- Cook the pasta according to the directions on the packaging.
- While the pasta is cooking, combine peas, pepper, onion, cucumber, and tomatoes in a large bowl. Toss to combine.
- In a medium jar combine oil, vinegar, sugar, Italian seasoning, chili powder, seasoned salt, and pepper. Shake well to combine.
- When pasta is done and drained well combine it with veggies. Toss again.
- Pour dressing over entire mixture and stir well.
- Chill at least 3 hours before serving.
- Garnish with extra Italian seasoning.
What is your favorite type of pasta salad?