This isn’t any ordinary picnic pasta salad. Coffee and molasses add rich notes to the tangy dressing.
- 1 cup sun-dried tomatoes (not packed in oil)
- 8 ounces small epoundows 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
- Two 14-ounce cans 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 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 2 tablespoons 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
Place the 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.
Cook the pasta in a large saucepan of boiling salted water until al dente, about 5 minutes; add the 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 the turkey, black-eyed peas, onions and the reserved tomatoes.
Whisk together the remaining ingredients in a small bowl. Add to the pasta and chard; toss until well-combined.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
377 calories; 8g total fat; 1g total saturated fat; 15mg cholesterol; 767mg sodium; 58g carbohydrates; 8g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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