3 hrs 45 min
1/4 cup olive oil
1/4 cup freshly squeezed lime juice
3 tablespoons chopped fresh cilantro
2 to 3 tablespoons finely chopped jalapeño chile pepper
1 to 2 teaspoons finely chopped fresh garlic
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
8 ounces (2 cups) uncooked dried gemelli pasta*
1 (15.8-ounce) can black-eyed peas, rinsed, drained**
1 medium yellow bell pepper, cut into 1/4-inch pieces
1 cup small grape tomatoes
1/2 cup sliced green onions
4 ounces (1 cup) Land O Lakes® Cheddar or Chedarella® Cheese, cut into 1/2-inch cubes
Combine all dressing ingredients in small jar with tight-fitting lid; shake well. Refrigerate until serving time or up to 1 day ahead.
Meanwhile, cook pasta according to package directions. Rinse with cold water; drain.
Combine cooked pasta and all remaining salad ingredients in large bowl. Pour dressing over salad; toss to coat.
Cover; refrigerate before serving to blend flavors (3 to 4 hours).
*Substitute any twisted or curly pasta.
**Substitute 1 (15-ounce) can black beans, rinsed, drained.