Black-eyed Pea Pasta Salad

Black-Eyed Pea Salad Serves 6 6 oz. small shell pasta, cooked and drained 15 oz. can black-eyed peas, rinsed and drained 1 c. sliced green onions 3/4 c. diced, seeded and peeled cucumbers 3/4 c. diced green bell pepper 3/4 c. diced seeded tomato 1 small jalapeno pepper, seeded and finely chopped DRESSING: 3 Tbsp. canola oil 1/4 c. red wine vinegar 1 t. sugar 1 t. dried basil 1 t. chili powder 1 t. hot pepper sauce 1/2 t. seasoned salt In a salad bowl, combine cooked pasta, black-eyed peas, green onions, cucumber, green pepper, tomato and jalapeno pepper. In a jar with a tight-fitting lid, combine the dressing ingredients and shake well. Pour dressing over salad and stir to coat. Cover and refrigerate for at least 2 hours before serving.

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