Southern Pasta Salad With Black-Eyed Peas

• 1 cup sun-dried tomato (not packed in oil)
• 8 ounces whole-wheat small shell pasta
• 8 ounces swiss chard, washed and cut crosswise into thin strips (not the red variety)
• 8 ounces smoked turkey, chopped
• 2 (14 ounce) cans black-eyed peas, drained and rinsed
• 12 cup chopped sweet onion, such as Vidalia
• 14 cup brewed coffee or 14 cup tea, such as Lapsang-Souchong
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 1 12 teaspoons molasses
• 1 teaspoon Worcestershire sauce
• 1 12 teaspoons chili powder
• 12 teaspoon ground cumin
• salt & freshly ground black pepper

1. Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes.
2. Drain and let cool.
3. Cut into slivers and set aside.
4. Cook pasta in a large saucepan of boiling salted water until al dente, about 5 minutes; add chard during the last minute of cooking.
5. Drain in a colander and rinse under cold water until cool.
6. Press to remove excess water and transfer to a large bowl.
7. Add turkey, black-eyed peas, onions and the reserved tomatoes.
8. Whisk together the remaining ingredients in a small bowl.
9. Add to the pasta and chard; toss until well-combined.

tomato, shell pasta, swiss chard, turkey, blackeyed peas, sweet onion, coffee, extra virgin olive oil, lime juice, cider vinegar, molasses, worcestershire sauce, chili powder, ground cumin, salt

Taken from www.food.com/recipe/southern-pasta-salad-with-black-eyed-peas-378580 (may not work)