Black Eyed Pea & Ditalini Pasta Salad

1/3 cup Eden Organic Kamut Ditalini

15 ounces Eden Organic Black Eyed Peas, drained

14 1/2 ounces Eden Organic Diced Tomatoes with Sweet Basil, drained

1 cup organic sweet corn, fresh or frozen, blanched 1 to 2 minutes

1/2 cup yellow bell pepper, diced

1/2 cup red bell pepper, diced

1/4 cup onion, minced

1/2 cup green onion, finely chopped for garnish

1 medium cucumber, quartered and sliced

Dressing

3 Tbsp Eden Red Wine Vinegar
Eden Organic Apple Cider Vinegar, or Eden Organic Brown Rice Vinegar

2 Tbsp cold water

1 1/2 Tbsp Eden Organic Barley Malt Syrup

1 1/2 Tbsp organic maple syrup

3 Tbsp Eden Extra Virgin Olive Oil

2 cloves garlic, minced

1/2 tsp dried oregano

1 tsp dried basil

1 Tbsp Eden Shoyu Soy Sauce, or to taste

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Cook pasta per package directions, rinse and drain. Place the pasta, tomatoes, corn, green and red peppers, green onion, red onion and cucumber in a medium mixing bowl. To prepare the dressing, place all ingredients in a blender and pulse several seconds, or place in a sealed glass jar and shake to mix. Pour the dressing over the salad and toss to mix. For the best flavor, chill 1 hour before serving or it can be serve at room temperature.

Black Eyed Pea & Ditalini Pasta Salad

Ingredients

Directions

Nutritional Info

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