Southern Pasta Salad with Black-Eyed Peas

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Southern Pasta Salad with Black-Eyed Peas

Southern Pasta Salad with Black-Eyed Peas

This isn’t any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing.

Serves 6

Prep Time 20 min

Total Time 30 min.


  • 1 cup sun-dried tomatoes, (not packed in oil)
  • 8 ounces small elbows or other small pasta shape
  • 8 ounces Swiss chard, (not the red variety), washed and cut crosswise into thin strips
  • 8 ounces smoked turkey, chopped
  • 2 14-ounce c black-eyed peas, drained and rinsed
  • 1/2 cup chopped sweet onions, such as Vidalia
  • 1/4 cup brewed coffee, or tea, such as Lapsang-Souchong
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon lime juice
  • 2 tablespoon 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 pepper, to taste

Cooking Directions

Step 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.

Step 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.

Step 3

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