Black-Eyed Pea Pasta Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Grilling out? You may want to serve this refreshing, make-ahead salad at the barbecue. A creamy Italian dressing enhances the chopped vegetables, cheese and pasta. Ingredients:
1 jar (7-1/2 ounces) marinated quartered artichoke hearts |
1 cup uncooked tricolor spiral pasta |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
4 slices provolone cheese, cut into thin strips |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
1/2 cup thinly sliced red onion |
1/2 cup sliced pepperoni, cut into thin strips |
1/2 cup mayonnaise |
1/4 cup prepared italian salad dressing |
Directions:
1. Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions.
2. Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture.
3. In a small bowl, combine the mayonnaise, salad dressing and reserved artichoke liquid. Pour over pasta mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 8 servings.
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