Pasta Salad with Black-Eyed Peas and Corn

pasta salad with black-eyed peas

Here’s an appealing cool salad that combines the familiar flavors of cold pasta, black-eyed peas and fresh corn, embellished with peppers and fresh herbs. This is great pasta salad for everyday meals or company fare for summer.

Serves: 6

  • 8 ounces pasta, any short, chunky shape
  • 15- to 16-ounce can black-eyed peas, drained and rinsed
  • 2 cups cooked corn kernels, preferably fresh (from 3  large ears)
  • 1 cup or so snow peas, trimmed, halved crosswise, and briefly steamed,
    or 2 large celery stalks, diced
  • 1/2 medium red bell pepper, cut into narrow strips
  • 2 scallions, thinly sliced
  • 1/2 cup vinaigrette (homemade or store-bought) or more, to taste
  • 1/4 to 1/2 cup finely chopped fresh parsley
  • Salt and freshly ground pepper, to taste

Optional additions (any or all, as desired):

  • Halved cherry tomatoes
  • Halved oil-cured black olives
  • Chopped fresh dill and/or  oregano leaves as desired

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. Add the dressing and toss again. Cover and refrigerate until needed, or serve at once.


2 Responses to “Pasta Salad with Black-Eyed Peas and Corn”

  1. Emily Pace says:

    Hey, I’m a teen and just getting used to the idea of being a vegetarian. Are the snow peas, bell pepper, and scallions required?

  2. Nava says:

    Emily, there are many ways to make pasta salad, if that’s what you’re looking for. You can always vary the ingredients to suit your taste. There is an even simpler pasta salad in this post: — and please also explore the Veg Kids and Teens page for lots of easy ideas:

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