I find that as Iâ€™ve gotten older Iâ€™ve come to love some traditions; they’re grounding, and sometimes comforting and nostalgic in a good way.
Eating black-eyed peas for prosperity on New Yearâ€™s Day is a tradition we borrowed just because we love black-eyed peas and would undoubtedly use any excuse to have them at our dinner table.
We had a jar of black-eyed beans sitting in the fridge from a few days before, so on New Year’s Day when we woke up in the afternoon, we set out to make this black-eyed and green peas pasta salad.
The salad was a recreation from summer when the sun lasted forever and corn was abundant â€“ we used frozen corn this time.
Sweet little green peas bursting with flavour, and â€˜luckyâ€™ black-eyed peas are the stars in this simple yet delightful salad.
Itâ€™s one of those ridiculously easy salads where you can throw in your favourites or use up stuff from your fridge and or pantry.
Our pantry is full of several tricolour/vegetable pastas; I like to use them in colourful pasta salads like this, they’re fun and cheery – especially during these dark gloomy days.
Another thing I like about this salad is there are always leftovers; lunch for the next few days!
And when itâ€™s all tossed in and ready, I top mine with a bit of nuts or fried onions for crunch. Yum!
Black-Eyed and Green Peas Pasta Salad
- 12.oz Conchiglie / shell pasta (about 6 cups when cooked)
- 2 cups cooked black eyed peas
- 2 cups cooked green peas
- 1 cup cooked sweet corn
- 1 bunch of green onions, chopped
- 1 jalapeno pepper, diced
- 3 tablespoons sundried tomatoes, julienned
- 3 cloves of garlic, minced or finely chopped
- 3 tablespoons parsley, finely chopped
- Sprinkle of salt to taste
- 2/3 cup olive oil
- Juice of one lemon
- 1 tablespoon lemon zest
- 2 tablespoon rice wine vinegar
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons dried thyme or oregano
- Freshly ground black pepper
- Nuts, toasted and finely chopped and/or fried onions for topping
- Cook pasta in salted water per package directions, drain and shake off any excess water
- Transfer pasta to a large bowl and add black-eyed peas, green peas, onions, jalapeno peppers, sundried tomatoes, garlic and parsley, toss to mix and add a sprinkling of salt
- In a smaller bowl, combine olive oil, lemon juice, zest, vinegar, pepper flakes, dried thyme or oregano and a pinch of freshly ground pepper
- Whisk to emulsify and pour over pasta, mix gently to coat (use as much or as little dressing as you like)
- Serve and garnish/top with nuts or fried onions