Black Eyed Pea Pasta Salad Recipes

Steps:

• Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions., Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture., In a small bowl, combine the mayonnaise, salad dressing and reserved artichoke liquid. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Steps:

• In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.

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.

Steps:

• Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible.
• To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving.

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.

Steps:

• Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

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.

Steps:

• Pick over peas and remove small stones and imperfect beans. Place in a bowl and cover with cold water and soak for 8 hours or overnight. Drain and rinse peas and place in a small saucepan. Cover with cold water, bring to a boil, reduce heat and simmer for 1 hour or until beans are tender. Drain peas and allow to come to room temperature.
• In a large bowl whisk together anchovy paste, lime juice, molasses. Then stir in serrano chilies, chili powder, garlic, coconut. To serve: Mix black-eyed peas with cucumber, scallions, mint leaves and dressing. Add salt to taste. Serve immediately.

Steps:

• Preheat oven to 450 degrees F.
• Brush olive oil on the peppers, and place them cut side down on a piece of heavy duty aluminum foil (with the edges turned up to avoid drips.) Roast until charred, them remove them to a resealable plastic bag or tightly covered pan to sweat and cool down.
• Make the vinaigrette just before use. Through the feed opening of a running blender, add vinegar and garlic. With the blender still running, pour olive oil in a slow thin stream. (Alternatively, you can prepare the vinaigrette by whisking the ingredients into a bowl in the same order, in which case, the garlic should be minced first.)
• Return to the bell peppers and peel off the blackened skin. Slice the flesh of the peppers brunoise (julienne, then crosswise) and place in a mixing bowl. Fold in the drained black-eyed peas, scallions, and parsley. Stir in enough of the vinaigrette to coat. Serve family style.

Steps:

• Combine the first 6 ingredients. In another bowl, whisk together remaining ingredients. Add to bean mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight., Stir just before serving.

Steps:

• In a saucepan, cover the black-eyed peas with water and bring to a boil. Simmer over low heat until tender, about 45 minutes. Drain.
• Meanwhile, in a skillet, heat the oil. Add the onion, season with salt and cook over moderate heat, stirring, until softened. Cover and cook, stirring occasionally, until browned, 8 minutes. Transfer to a bowl.
• Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred. Let cool. Peel and seed. Cut into 1/4 inch dice.
• In a small saucepan of boiling salted water, cook the diced celery for 30 seconds. Drain and refresh under cold water and drain again.
• Add the mayonnaise and vinegar to the onion. Fold in the black-eyed peas, bell pepper, celery and scallions.
• Season with salt, pepper and Tabasco.
• Chill before serving (although I thought it very nice while still warm).
• Note: Jarred roasted peppers are perfectly fine. If you do not have a sweet onion, chop a regular onion and pour hot water over it. Let it stand ten minutes, then drain. This reduces the "bite".

Steps:

• In a medium size bowl, combine the peas, celery, onion and jalapeno pepper.
• In a small dish, whish together the oil, vinegar, mayonnaise, salt and Tabasco sauce.
• Pour the dressing over the peas and mix well; cover and refrigerate until serving time.
• Just before serving, add the diced tomato and stir to combine.

Steps:

• Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Mix bell peppers, onion, celery, and scallions with peas in a large bowl.
• Mix oil, vinegar, sugar, garlic, hot sauce, salt, and pepper in a small bowl. Add to pea mixture and toss to coat.
• Cover and marinate in the refrigerator for 8 hours, or overnight. Add parsley and basil just before serving.

Steps:

• In a large bowl, combine peas, tomatoes, peppers, onion, celery and basil., For dressing, in a small bowl, whisk vinegar, mustard, oregano, salt and pepper. Gradually whisk in oil until blended. Drizzle over salad; toss to coat. Refrigerate, covered, at least 3 hours before serving.

Steps:

• Combine black-eyed peas, tomato, lemon juice, onion, cilantro, oil, oregano, salt, garlic, and black pepper in a bowl. Cover with plastic wrap and refrigerate until flavors are blended, at least 2 hours.

Steps:

• In medium saucepan, gently boil peas in 1 quart water until tender, about 30 minutes.
• Season with 1/2 teaspoon salt near the end of the cooking time. Strain and set aside.
• In a large bowl, mix the tomato,cucumber,bell pepper,green onions,parsley, lime juice, habanero, remaining 1/2 teaspoon salt and black pepper.
• Gradually pour in the olive oil while whisking the mixture together.
• Gently fold in the black-eyed-peas.
• Cover and allow to sit for 1 hour so that flavors can blend; serve in the lettuce cups.

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.

Steps:

• Prepare dressing by mixing together first 5 ingredients in a small bowl, stirring with a whisk until well blended.
• Place all of salad ingredients in a large bowl, drizzle dressing over the top and toss well.
• Cover and chill.