Pan-fried black-eyed pea patties with bacon, shallots, and roasted red peppers are crisp and golden brown. Although I sometimes substitute leftover peas that I cooked with ham hocks or smoked turkey from New Year’s for the canned peas called for in the recipe to add flavor. Think outside the box when it comes to how you serve them; I’ve been known to add leftover candied yams or fried green tomatoes.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 1 pint |
Ingredients
- ½ cup canola oil
- ½ cup white vinegar
- 6 tablespoons corn syrup
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh onion
- 1 clove garlic, chopped
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
Instructions
- Blend canola oil, vinegar, corn syrup, lemon juice, onion, garlic, Parmesan cheese, salt, parsley, basil, and red pepper flakes in a blender until smooth, about 30 seconds.
- Toss dressing with 12 ounces cooked and cooled rotini pasta and 1 cup of cooked and cooled vegetables. A mixture of broccoli, cauliflower, and carrot works wonderfully.
- You can also add some fresh chopped tomato and fresh basil or parsley.
- If you do not add vegetables, this makes enough dressing for 1 pound of pasta.
- Meat and cheese can be added the pasta salad to make it into an entire meal.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 220 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This dressing is so tangy! It was perfect on a pasta salad and I would use it on any type of salad. I did use olive oil instead of canola, and I cut the corn syrup in 1/2 (will try regular amount next time). I also doubled the parm. Thank you for this recipe!
Used red wine vinegar, evoo, and added more pepper and garlic. Next time I’ll use less corn syrup.
I used olive oil instead of canola oil. quite delicious.
This is a Good Recipe for pasta salad. I made 3 x’s so far and forgot to take a picture. I put a little spin on mine, extra Balsamic Dressing, lots of pepper roni, and salami, and Italian dressing. Awesome
I used lots more Parmesan cheese because we love the flavor. I also added some Dijon mustard to the dressing- about 1 tablespoon. I had to use red wine vinegar since that’s what I had on hand. Very flavorful!! And the flavor held into the next day where as some dressings just don’t keep that tangy flavor.
3.1.17 I was a bit concerned about the amount of corn syrup making this too sweet, so I did reduce that amount by 1/3. Blended the dressing, tasted, and then added more red pepper flakes (personal taste preference), otherwise followed the recipe. Dressing has a nice bright and tangy flavor, certainly was quick and easy to make, and was a nice luncheon pasta salad today.