This eye-catching cold dish is a welcome
addition to most any sort of summer meal or gathering.
Cold
Pasta with Black-Eyed Peas and Corn
- 8 ounces medium pasta
shells, rotini, or cavatappi
1 (16-ounce) can black-eyed peas, 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
Chopped fresh dill and oregano as desired, or 1/2 teaspoon dried
dill and 1/2 teaspoon oregano
1/2 cup vinaigrette, homemade or store-bought
Salt and freshly ground pepper to taste
- 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.
Cover and refrigerate until needed, or serve at once.
Makes 6 servings.
Recipe provided courtesy
of Nava Atlas; www.vegkitchen.com.
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