Black-Eyed Pea Pasta Salad Recipe - A Fresh & Flavorful Dish

INGREDIENTS

4 cups fresh black-eyed peas 1‑1/2 cups uncooked rotini pasta 1 medium red bell pepper, chopped 1 medium green bell pepper, chopped 1 medium purple onion, chopped 4 slices provolone cheese, chopped 4 slices salami or pepperoni, chopped 1 jar (4-1/2 ounces) whole mushrooms, drained 1 jar (2 ounces) chopped pimiento, drained 2 tablespoons chopped fresh parsley 2 tablespoons dry Italian salad dressing mix 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup wine vinegar 1/4 cup sugar 1/4 cup vegetable oil Onion slices and fresh herb sprigs for garnish

PREPARATION:

1. Place peas in large saucepan. Cover with water; bring to a boil over high heat. Reduce heat to low. Simmer, covered, until peas are soft when pierced with fork, 15 to 20 minutes. Drain and set aside.
2. Cook rotini according to package directions until tender but still firm. Drain and set aside.
3. Combine black-eyed peas, pasta, bell peppers, chopped onion, provolone cheese, salami, mushrooms, pimiento and parsley in large bowl; set aside.
4. Combine salad dressing mix, salt and black pepper in small bowl. Add vinegar and sugar; mix well. Whisk in oil.
5. Add oil mixture to black-eyed pea mixture. Toss lightly until well combined. Cover; refrigerate at least 2 hours before serving. Garnish, if desired.

NOTE Other vegetables such as cauliflower, broccoli, carrots or celery can be added. This recipe appears in: Salads