with grape tomatoes, roasted peppers, celery, gherkin dill pickle, soy bacon bits, scallion, Italian green beans and sweet peas. Tossed with an extra virgin olive oil and Sherry vinaigrette!

Makes 13 cups

1 lb. box Barilla Veggie Elbow Macaroni – cook in boiling, salted water till tender; drain, rinse under cold water till chilled; set aside in colander

1 c. fresh halved red grape tomatoes

2-3 scallions, thinly sliced (white and green part)

1 stalk celery, thinly sliced

1/4 c. soy bacon bits

1/2 c. chopped dill gherkin pickle

15 oz. can blackeye peas, drained and rinsed to remove all foam

12 oz. jar sweet red roasted peppers, including liquid, diced

1 t. salt

1 t. garlic powder

1 t. onion powder

1 t. dry mustard

2 T. sugar

1 T. ground fennel seed

1/4 t. ground allspice

freshly ground black pepper to taste

2 c. froz. Italian cut green beans (the flat green bean), thawed by soaking in bowl of hot water; drain well

1 c. froz. petite peas, thawed by soaking in bowl of hot water; drain well

In extra-large bowl combine all ingredients, stirring gently after each addition. Adjust for salt.

Cover and refrigerate till ready to serve.


1/3 c.extra virgin olive oil

1/3 c. Sherry vinegar

1 t. salt

Combine oil, vinegar and salt in bowl. Stir well.

When ready to serve salad, add dressing. Toss, and plate up.

Notes: For best results don’t add dressing till just before serving.

Did you remember to add the liquid from the roasted peppers to the salad?


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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