Black-Eyed Pea Pasta Salad

Black-Eyed Pea Pasta Salad

Ingredients:

1 can black-eyed peas, drained (save the liquid for soup later)

1 can Mexican stewed tomatoes, drained (save the liquid for soup later)

1 8-oz package fresh sliced mushrooms

1/2 cup red onion, chopped

Italian dressing (whatever you have or whatever is your favorite)

Corkscrew or penne pasta, about half of a 16-oz package

Salt and pepper to taste

Directions:

1.       Cook pasta according to the directions on the package. Drain in a colander over the sink and let it cool for a few minutes.

2.       Mix black-eyed peas, tomatoes, mushrooms and onions in a large bowl.

3.       Add the drained pasta and pour over just enough Italian dressing to mix. Stir everything up, add a little salt and pepper if you like.

4.       Refrigerate for about 3 hours, then stir again and serve.

Optional:

Add black or green olives, grated cheddar or Parmesan cheese, chopped broccoli or cauliflower, a little bit of chopped chicken. Add any or all of these!