Black-Eyed Pea Pasta Salad - Carolina Country

Black-Eyed Pea Pasta Salad

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Black-Eyed Pea Pasta Salad


  • 1 jar (7½ ounces) marinated, quartered artichoke hearts
  • 1 cup uncooked tricolor spiral pasta
  • 1 can (15½ ounces) black-eyed peas, rinsed and drained
  • 4 slices provolone cheese, cut into thin strips
  • ½ cup chopped green pepper
  • ½ cup chopped sweet red pepper
  • ½ cup thinly sliced red onion
  • ½ cup sliced pepperoni, cut into thin strips
  • ½ cup mayonnaise
  • ¼ cup prepared Italian salad dressing


  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.

Recipe courtesy of

Taste of Home magazine

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