BLACK-EYED-PEA AND PASTA SALAD

Black-Eyed-Pea and Pasta Salad image

To create a more interesting pasta salad, I added pasta to my favorite black-eyed pea salad. The result is different and delicious. Cucumber and green pepper give this picnic side dish a satisfying crunch. -Melinda Ewbank of Fairfield, Ohio

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 15

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Ingredients

6 ounces small shell pasta, cooked and drained
1 can (15 ounces) black-eyed peas, rinsed and drained
1 cup sliced green onions
3/4 cup diced seeded peeled cucumber
3/4 cup diced green pepper
3/4 cup diced seeded tomato
1 small jalapeno pepper, seeded and finely chopped
DRESSING:
3 tablespoons canola oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon chili powder
1 teaspoon hot pepper sauce
1/2 teaspoon seasoned salt

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.

Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 269mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges