Black-Eyed-Pea And Pasta Salad

• 6 ounces small shell pasta, cooked and drained
• 1 can (15 ounces) black-eyed peas, rinsed and drained
• 1 cup sliced green onions
• 3/4 cup diced seeded peeled cucumber
• 3/4 cup diced green pepper
• 3/4 cup diced seeded tomato
• 1 small jalapeno pepper, seeded and finely chopped
• 3 tablespoons canola oil
• 1/4 cup red wine vinegar
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1 teaspoon chili powder
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon seasoned salt

1. 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.

shell pasta, blackeyed peas, green onions, cucumber, green pepper, tomato, jalapeno pepper, canola oil, red wine vinegar, sugar, basil, chili powder, hot pepper, salt

Taken from www.tasteofhome.com/recipes/black-eyed-pea-and-pasta-salad/ (may not work)