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

1. Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
2. 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.