BLACK-EYED PEA PASTA SALAD

This is a nice budget-friendly summer salad.  We eat it as a main dish with whole grain crackers or bread, and fruit on the side.

  6 ounces whole grain elbow macaroni, cooked and drained

1 15.5-ounce can, drained and rinsed, or 1 3/4 cups cooked black-eyed peas

1 cup sliced green onions with tops

3/4 cup diced cucumber

3/4 cup diced green or sweet red pepper

3/4 cup diced fresh tomatoes

1/2-1 teaspoon crushed red pepper, or one small finely chopped hot pepper

3 tablespoons extra virgin olive oil

1/4 cup red wine vinegar

1 teaspoon honey or agave

2 tablespoons thinly sliced fresh basil, or 1 teaspoon dried basil

1 teaspoon chili powder

1/2 teaspoon hot pepper sauce

1/2 teaspoon salt (opt.)

In a large bowl, combine the first seven ingredients.  For dressing, in a small bowl whisk remaining ingredients and pour over salad.  Toss to coat.  Chill for 2  hours or longer.  Makes about 6 servings.