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Black Eyed Pea & Kamut Elbow Pasta Salad

Black Eyed Pea & Kamut Elbow Pasta Salad

Serves 10 | Prep Time 20 minutes | Cook Time 10 minutes


12 ounces Eden Kamut Elbows, 1 pkg.

45 ounces Eden Black Eyed Peas, (3 cans) rinsed, drained

1 1/2 cups organic tomatoes, diced

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

1 cup green bell pepper, diced

1 cup red bell pepper, diced

1/2 cup red onion, minced

3/4 cup green onion, finely chopped

1 medium cucumber, score skin with a fork, quartered, sliced


1/3 cup Eden Apple Cider Vinegar

2 1/2 Tbsp Eden Barley Malt Syrup

2 1/2 Tbsp organic maple syrup

1/3 cup Eden Extra Virgin Olive Oil

4 cloves garlic, minced

1 Tbsp dried oregano

2 Tbsp dried basil

1/4 cup Eden Shoyu Soy Sauce, or to taste

1/8 tsp cayenne pepper, optional, see Note


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 vigorously 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.

Note: For a spicy flavor, add a very small pinch of cayenne pepper to each individual serving and toss to mix.

Nutritional Information

Per serving: 366 calories, 10g fat (24% calories from fat), 15g protein, 56g carbohydrate, 10g fiber, 0mg cholesterol, 431mg sodium