If you’re not Southern, field peas, also known as lady peas, are an incredibly popular and versatile legume. I’m unable to find them at grocery stores here in California, so I order online from Amazon.
If you get dried field peas / lady peas, make sure you follow the preparation instructions below a day before you want to make the pasta salad.
- For the field peas:
- 4 cups lady peas
- 1/2 small yellow onion, quartered
- 1 teaspoon salt
- 4 cups water
- For the pasta salad:
- 16 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped orange bell pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- For the dressing:
- 1/4 cup white wine vinegar
- 1 tablespoon country-style Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 teaspoons honey
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- Bring lady peas, onion, salt and water to a boil in a stockpot over high heat. Reduce heat to medium. Simmer 45 minutes or until peas are tender, skimming foam often.
- Drain and discard onion. Refrigerate peas and cooking liquid up to 2 days.
- In a large pot of salted water, boil farfalle (bowtie) pasta until al dente. Drain and set aside.
- Chop bell pepper, parsley, basil, dill and mint. Add to large bowl. Mix together vegetables and herbs, pasta and field peas.
- In a small bowl, whisk together white wine vinegar, mustard, lemon juice, honey, salt and pepper. Gradually whisk in olive oil until incorporated.
- Pour dressing over the salad. Toss until coated. Serve, or refrigerate before serving for a cold pasta salad treat on a hot summer day.
Source: Adapted from a recipe by Southern Living