Black-Eyed Pea Pasta Salad

1 jar (7 1/2ounces) 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

Drain artichokes, reserving 1/4 cup liquid; chop and set aside. Cook pasta according to package directions.

Meanwhile, in a large bowl combine the artichokes, peas, cheese, peppers, onion and pepperoni. Drain pasta; add to artichoke mixture.

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.