Cold Pasta with Black-Eyed Peas and Corn
This eye-catching cold dish is a welcome addition to most any sort of summer meal or gathering.
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.