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Black-Eyed Pea Pasta Salad

5 | 13 Reviews
Total Time:Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Joan Huggins, Waynesboro, Mississippi

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

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. —Joan Huggins, Waynesboro, Mississippi

TEST KITCHEN APPROVED

Black-Eyed Pea Pasta Salad

Contest Winner
5 | 13 Reviews Add your review
Yield:8 servings
Prep:15 min
Cook:15 min
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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
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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.

Nutrition Facts

3/4 cup: 339 calories, 24g fat (6g saturated fat), 19mg cholesterol, 625mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 9g protein.
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