Southern Pasta Salad With Black-Eyed Peas

High-fiber, lower fat pasta salad for summertime lunches that still satisfies my cravings for good old southern comfort food flavor. From Eating Well.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup sun-dried tomato (not packed in oil)
• 8  ounces  whole-wheat small shell pasta
• 8  ounces swiss chard, washed and cut crosswise into thin strips (not the red variety)
• 8  ounces  smoked turkey, chopped
• 2 (14 ounce) cans black-eyed peas, drained and rinsed
• 1⁄2 cup  chopped sweet onion, such as Vidalia
• 1⁄4 cup brewed coffee or 1⁄4 cup tea, such as Lapsang-Souchong
• 2  tablespoons extra virgin olive oil
• 2  tablespoons lime juice
• 2  tablespoons cider vinegar
• 1 1⁄2 teaspoons molasses
• 1  teaspoon Worcestershire sauce
• 1 1⁄2 teaspoons chili powder
• 1⁄2 teaspoon ground cumin
•  salt & freshly ground black pepper

Directions

1. 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.
2. 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.
3. Whisk together the remaining ingredients in a small bowl. Add to the pasta and chard; toss until well-combined.