PASTA DAY: Cold Pasta Shells With Black-Eyed Peas And Corn

[Guest guest]

* Exported from MasterCook *

 

Cold Pasta Shells With Black-Eyed Peas And Corn

 

Recipe By : Pasta East to West by Nava Atlas, page 58

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***DRESSING***

2 tablespoons extra-virgin olive oil

1/4 cup white balsamic or white wine vinegar

2 tablespoons apple juice or apple cider

Chopped fresh dill and oregano as desired

OR 1/2 teaspoon dried dill

and 1/2 teaspoon oregano

***REMAINING INGREDIENTS***

8 ounces small or medium pasta shells

2 cups cooked black-eyed peas

(about 3/4 cup dried)

OR one 16-ounce can -- drained and rinsed

2 cups cooked corn kernels -- preferably fresh

(from 3 large ears)

2 large celery stalks -- diced

1 red bell pepper

cut into narrow 1-inch strips

2 scallions -- thinly sliced

1/4 cup finely chopped fresh parsley

Salt and freshly ground black pepper -- to taste

 

4 to 6 servings

 

An appealing salad with a down-home flair. For a light meal, serve with

Red Cabbage, Carrot, and Raisin Slaw (see separate recipe), fresh corn

bread, and a fruity dessert.

 

Combine the dressing ingredients in a small bowl, and stir together. Set

aside.

 

Cook the pasta in plenty of rapidly simmering water until al dente. Drain

and rinse under cool water, then drain well again.

 

Combine the cooked pasta with the remaining ingredients in a serving bowl,

and toss together. Add the dressing and toss again. Cover and refrigerate

until needed, or serve at once.

 

Calories: 244, Carbohydrate: 40 g, Total Fat: 6 g, Cholesterol: 0 g,

Protein: 8 g, Sodium: 22 mg

 

 

- - - - - - - - - - - - - - - - - -