Hoppin’ Jacks Pasta Salad
From mrjwjohnson 9 years agoIngredients
- 1 (16 ounce) package spiral pasta shopping list
- 3 cups dried black-eyed peas, cooked and drained or 2 cans, drained shopping list
- 6 pieces thick cut bacon shopping list
- 3 fresh jalapenos, diced shopping list
- 2 fresh hot red cherry peppers, diced shopping list
- 1 medium onion, diced shopping list
- 18-20 cherry tomatoes, quartered shopping list
- ½ lb. Land O Lakes® 4 cheese Italian Blend (cubed) or white American shopping list
- ½ lb. cooked ham or smoked sausage (cubed) or both shopping list
- juice from 2 limes and 1 lemon shopping list
- 1 (4.25 ounce) can Sliced black olives, drained shopping list
- salt and fresh ground pepper shopping list
How to make it
- Bring a large pot of lightly salted water to a boil. Add the spiral pasta and cook for 8 to 10 minutes or until "al dente". Drain and rinse with cold water.
- Fry bacon until crisp.
- Remove bacon and allow to cool then crumble.
- Add onion and pepper to bacon grease and cook until tender
- Remove from heat but don't drain.
- After the pan cools for about 2 mins add crumbled bacon, ham, and black olives and toss to coat.
- Add the drained pasta to a large bowl then add the peas, and tomatoes. Gently mix (do not add the cheese)
- Add the bacon grease, ham and veggies to peas and pasta and toss. While tossing add the citrus juice.
- Let stand 15 minutes at room temperature and add the cheese, salt and fresh ground pepper (to taste) and toss again.
- Let stand an additional 15 minutes at room temperature and serve, or, refrigerate until 30 minutes before serving. This salad is best served room temperature.
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