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1
Bring a pot of water up to a rapid boil.
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2
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.
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3
Lightly cook carrots for a few minutes in boiling water using a strainer to submerse and remove from water.
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4
Lightly boil mushrooms the same way or cook them lightly in olive oil in a pan.
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5
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.
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6
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.
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7
Combine sauce with vegetables, black eyed peas and salmon flaked into small pieces and again taste and adjust seasoning.
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8
Remove pasta and strain.
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9
Mix pasta into vegetable mixture and give a final taste and adjust if needed.
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10
Sprinkle cheese if using on top and heat in oven or microwave if desired.
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11
This dish is also excellent cold, though I prefer it warm with some cheese melted on top.
