Ingredients
6 ounces small shell pasta, cooked and drained1 can (15 ounces) black-eyed peas, rinsed and drained1 cup sliced green onions3/4 cup diced seeded peeled cucumber3/4 cup diced green pepper3/4 cup diced seeded tomato1 small jalapeno pepper, seeded and finely choppedDRESSING:3 tablespoons canola oil1/4 cup red wine vinegar1 teaspoon sugar1 teaspoon dried basil1 teaspoon chili powder1 teaspoon hot pepper sauce1/2 teaspoon seasoned salt
Preparation
In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving.
