Black Eyed Pea Pasta Salad
A refreshing and nutritious pasta salad featuring black-eyed peas, vibrant vegetables, and a simple dressing, perfect for any gathering or meal prep.
Ingredients
Main Ingredients
- 8 oz pasta (your choice) Cooked al dente.
- 1 can black-eyed peas, drained and rinsed Canned black-eyed peas work great.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, diced
- ¼ cup fresh parsley, chopped Adds freshness.
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar Can be substituted with lemon juice or apple cider vinegar.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Gather all your ingredients. Measure out the pasta, black-eyed peas, cherry tomatoes, cucumber, red onion, and parsley.
- Rinse and drain the black-eyed peas thoroughly and rinse the pasta after cooking.
Cooking
- Cook the pasta according to the package instructions until al dente, typically about 8-10 minutes.
- Drain the pasta and rinse under cold water to stop the cooking process.
Mixing
- In a large mixing bowl, combine the cooked pasta, black-eyed peas, halved cherry tomatoes, diced cucumber, and diced red onion.
- Chop the fresh parsley and add it to the mixing bowl.
Dressing Preparation
- In a separate small bowl, whisk together the olive oil, red wine vinegar, and season with salt and pepper.
- Pour the dressing over the pasta salad mixture.
Final Steps
- Toss everything together gently until all ingredients are fully coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving
- Give the salad a good stir before serving. Enjoy it chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Best enjoyed fresh but can be prepared a day in advance. Avoid freezing as it may alter texture.