Ingredients
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
Directions
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.
Recipe Courtesy Of
Taste of Home magazine
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
