Black Eyed Pea Pasta Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement