Friday, July 30, 2010

Pasta Salad with Black-Eyed Peas, Tomato, and Cucumber

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This is okay, but possibly needs more work. It's refreshing, but I think it could be more vinegary or maybe spicy. I ate the leftovers with added salsa, which was good.

6 Tbsp white wine vinegar
1/2 cup olive oil
12 oz whole wheat short pasta
two tomatoes
one cucumber, peeled
one can blackeyed peas

Put some water on for the pasta.

Seed and dice the tomato and cucumber, sprinkle with salt, and let them drain a bit in the colander.

Measure vinegar into a large bowl. I don't put salt because the tomatoes and cucumbers are already salted. Drizzle the olive oil over the vinegar and whisk it in.

Cook the pasta according to package directions, about ten minutes or until al dente. Meanwhile add the tomatoes and cucumber to the vinaigrette. Rinse and drain the blackeyed peas, and toss them with the tomatoes and cucumber. When the pasta is done, drain and toss with everything else.

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