Recipe by CORWYNN DARKHOLME
"This is a quick and easy recipe and oh-so-tasty!"
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Italian-style salad dressing
grated Parmesan cheese
black-eyed peas, rinsed and drained
broccoli florets, parboiled
chopped green bell pepper
chopped green onions
Excellent taste. Not too oily, which most pasta salads are. Left out the broccoli and onions-subbed sour cream for the mayo instead (due to texture issues). You won't regret making this salad, and I don't even like black eyed peas that much. Oh also good with fresh sliced avocado as well.
The colors were pretty (I used yellow bell pepper instead of green) but it came out bland. I had to dump a lot of salt on it to enjoy.
Maybe some fresh chopped herbs would zest it up.
Awesome !!! I thought of leaving the black eyed peas out at first, I did not & they gave it a unique & hearty taste. I highly recommend this, It's my famous pasta salad for family get togethers.
Very good way to use up left over king crab leg meat. Definitely let it sit in the refrigerator for awhile before serving. I suggest making it earlier in the day if you are serving it for dinner. The flavor is very simple. I served it on top of lettuce that was tossed with balsamic vinaigrette. If you eat it plain, you may want to season it up. I sprinkled “Emeril’s Original essence” on top of it when I ate it the next day.
Great salad! I have never thought of putting black-eyed peas in a pasta salad before. Next time I think I will try chicken in it. Thanks for the new wonderful recipe.
Very Good Pea-Asta Salad, I am not a big fan of fusilli so I used Ditallini, but I substute Ditallini alot. I like to eat these kind of salads with a spoon. I did add in some shrimp salad I happened to have around, The salad turned out awesome
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood Pea-Asta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 176
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