This salad is a study in textures and patience. It is one of those dishes that refuses to be rushed, demanding a few hours in the cool quiet of the refrigerator to reach its full potential.
It is a substantial dish, heavy with black-eyed peas, corkscrew pasta, and strips of cured pepperoni and sharp provolone. Unlike delicate leafy salads that wilt, this mixture thrives on the soak. The vinaigrette, a sharp blend of vinegar, oil, and Italian spices, seeps into the pasta and beans, marrying the flavors together into something bold and bright.
It serves beautifully as a main course for a light lunch or as a heavy side dish for a gathering. The colors are vibrant against a wooden bowl, a reminder of the garden’s bounty even in the depths of winter.
The Recipe
Yields: 8 servings | Prep time: 20 minutes | Chill time: 2 hours
Ingredients
The Salad Base
- 4 cups cooked black-eyed peas, drained well
- 2 cups cooked rotelle (corkscrew) macaroni
- 1 medium red pepper, chopped
- 1 medium green pepper, chopped
- 1 medium purple onion, chopped
- 1 (6-ounce) package sliced provolone cheese, cut into thin strips
- 1 (3-ounce) package sliced pepperoni, cut into thin strips
- 1 (2-ounce) jar diced pimiento, drained
- 1 (4.5-ounce) jar sliced mushrooms, drained
- 2 tablespoons minced fresh parsley
The Vinaigrette
- 1 (0.7-ounce) package dry Italian salad dressing mix
- 1/4 teaspoon pepper
- 1/4 cup sugar
- 1/2 cup vinegar (white or apple cider work well)
- 1/4 cup vegetable oil
Instructions
1. Assemble the Base In a large earthenware or glass mixing bowl, combine the drained black-eyed peas and the cooked rotelle macaroni. Add the chopped red and green peppers, purple onion, provolone strips, pepperoni strips, drained pimiento, drained mushrooms, and the fresh parsley. Toss gently to distribute the ingredients evenly so the colors are mixed well.
2. Mix the Vinaigrette Find a jar with a tight-fitting lid. Add the dry Italian salad dressing mix, black pepper, sugar, vinegar, and vegetable oil. Seal the jar tightly and shake vigorously until the sugar is dissolved and the dressing is emulsified.
3. Marinate Pour the dressing mixture over the salad ingredients in the bowl. Stir gently but thoroughly to coat every piece of pasta and vegetable with the dressing.
4. The Chill Cover the bowl tightly. Place the salad in the refrigerator for at least 2 hours before serving. This resting period is crucial as it allows the pasta and peas to absorb the tart sweetness of the dressing.
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Italian Black-Eyed Pea & Pasta Salad
This Italian Black-Eyed Pea & Pasta Salad is a substantial cold side dish packed with provolone, pepperoni, and fresh peppers. Marinated in a homemade Italian vinaigrette, it gets better the longer it sits. An ad-free recipe from Willowgold Farms ideal for potlucks.
Ingredients
The Salad Base
The Vinaigrette
Instructions
Assemble the Base
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In a large earthenware or glass mixing bowl, combine the drained black-eyed peas and the cooked rotelle macaroni. Add the chopped red and green peppers, purple onion, provolone strips, pepperoni strips, drained pimiento, drained mushrooms, and the fresh parsley. Toss gently to distribute the ingredients evenly so the colors are mixed well.
Mix the Vinaigrette
-
Find a jar with a tight-fitting lid. Add the dry Italian salad dressing mix, black pepper, sugar, vinegar, and vegetable oil. Seal the jar tightly and shake vigorously until the sugar is dissolved and the dressing is emulsified.
Marinate
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Pour the dressing mixture over the salad ingredients in the bowl. Stir gently but thoroughly to coat every piece of pasta and vegetable with the dressing.
The Chill
-
Cover the bowl tightly. Place the salad in the refrigerator for at least 2 hours before serving. This resting period is crucial as it allows the pasta and peas to absorb the tart sweetness of the dressing.
