Black Eyed Pea Pasta Salad - cooking recipe

Ingredients

1/2 lb rotini pasta (1/2 box)
1 1/2 cups cooked black-eyed peas (can use frozen, canned or homemade)
1 carrot, diced small
6 ounces cooked salmon (canned works, but leftover salmon is great)
1 cup artichoke heart (cut into quarters)
1 cup sliced mushrooms
1/4 cup lemon juice
1/2 cup Greek yogurt
1/4 cup olive oil
1 tablespoon salt (or to taste)
1/2 tablespoon pepper
3 garlic cloves (minced)
1/2 cup fresh cilantro (fresh, chopped fine)
2 green onions (sliced)
1/2 cup monterey jack pepper cheese (optional) or 1/2 cup parmesan cheese (optional)

Preparation

Bring a pot of water up to a rapid boil.
Drain off black-eyed peas, or if frozen submerse for a few minutes in boiling water until cooked through, with the aid of a strainer.
Lightly cook carrots for a few minutes in boiling water using a strainer to submerse and remove from water.
Lightly boil mushrooms the same way or cook them lightly in olive oil in a pan.
Add pasta to water and cook approximately 7 minutes. I usually undercook the pasta slightly so the pasta doesn't get too mushy after absorbing liquid in the salad, or if you want to eat the pasta hot later.
Mix together garlic, cilantro, green onions, yogurt, lemon juice, olive oil, salt, pepper. Taste and adjust seasoning if you like. Onion and garlic powder and parsley are also great additions.
Combine sauce with vegetables, black eyed peas and salmon flaked into small pieces and again taste and adjust seasoning.
Remove pasta and strain.
Mix pasta into vegetable mixture and give a final taste and adjust if needed.
Sprinkle cheese if using on top and heat in oven or microwave if desired.
This dish is also excellent cold, though I prefer it warm with some cheese melted on top.