Ingredients
For the Dressing:
- 1/3 cup red wine vinegar
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp. chipotle chili powder
- 1 tsp. ground cumin
- 1 tsp. black pepper
- 2 garlic cloves, finely chopped
- Zest and juice of 2 limes
- 2 tsp. kosher salt, plus more for the pasta water
- 2/3 cup olive oil
For the Pasta Salad:
- 14 oz. kielbasa or smoked sausage, cubed
- 1 (16-ounce) box bow tie (farfalle) pasta
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 1 pt. cherry tomatoes, cut in half
- 1 1/2 cups fresh cilantro, chopped
- 1 cup frozen corn, thawed
- 1 orange bell pepper, seeded and chopped
- 1 jalapeño, seeded and chopped
- 1/2 medium red onion, chopped
- 7 oz. smoked cheddar, diced
Instructions
- For the dressing: In a large bowl, whisk together the red wine vinegar, Worcestershire sauce, chili powder, cumin, black pepper, garlic, lime zest and juice, and 1 teaspoon of the salt. Whisking vigorously, stream in the oil and mix until well combined.
- For the pasta salad: Bring a large pot of salted water to a boil over high heat.
- In a medium skillet, cook the sausage over medium heat until browned and lightly crisp, 3 to 5 minutes. Remove from the skillet and set aside.
- Cook the pasta 1 minute longer than the package directs. Drain, rinse with cold water, and let cool.
- To the dressing, add the black-eyed peas, tomatoes, cilantro, corn, bell pepper, jalapeño, red onion, cheese, pasta, sausage, and the remaining 1 teaspoon salt. Fold to combine.