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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. —Joan Huggins, Waynesboro, Mississippi
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Nutritional Facts 3/4 cup equals 339 calories, 24 g fat (6 g saturated fat), 19 mg cholesterol, 625 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Black-Eyed Pea Pasta Salad in Country June/July 2009, p49
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Reviewed on Apr. 10, 2013 by cindihartline
this is so good and even better the next couple of days.
Reviewed on Jul. 08, 2012 by veggiemama
I am also a vegetarian so I omitted the pepperoni. This salad is awesome!
Reviewed on Dec. 03, 2011 by Jean39
I made this recipe this last summer. I really like it. I think it would be good anytime of year.
Reviewed on Nov. 04, 2011 by Michelle.Green
My boyfriend and I are vegetarians and so we made this without the pepperoni and it was delicious. Very good, we also changed the pasta to the radiatore and it mades it alot easier to eat. I would also recommend cutting the artichoke hearts into smaller pieces
Reviewed on Aug. 09, 2011 by jconkle
I use two 9oz jars marinated baby artichoke hearts and 1 can sliced black olives and 2 cups uncooked pasta. I also double the dressing so more can be added after sitting over night. Love this recipe, have made it many times.
Reviewed on Jun. 05, 2011 by azco0402
I used a full 1lb box of pasta (thanks, DGrammyB428!) and doubled the mayo/dressing (I used zesty italian) since I was making it the night before and didn't want it to become too dry. Everyone loved it, and asked for leftovers to take home. I think just about any meat/veggie combo would work well with the basic pasta/dressing. Very light and flavorful!
Reviewed on Jun. 01, 2011 by DGrammyB428@aol.com
Forgot to mention - I used swiss cheese. Yum. I think this would be a meal in itself with shrimp instead of the pepperoni. Or cubed ham or chicken. The dressing is just right and I'll probably use it on other salads too.
Luckily I figured out that 1 lb box of pasta not 1 cup was what was needed. This salad is delicious, different and enjoyed by all with our grilled burgers on Memorial Day.Next time I think I'll use garbanzo beans instead of black-eyed peas. Some chopped black olives too. The artichoke hearts kind of get lost, but all in all, a great blend of flavors.
Reviewed on May. 31, 2011 by vallartagal
This was the biggest hit of all the items on the buffet table. I couldn't believe the number of people who went back for second and THIRD helpings. I made no changes to the recipe. It's a keeper.
Reviewed on May. 31, 2011 by csweger
I couldn't believe how fantastic this salad was. I love artichokes but not a lot of other people do, so I hesitated putting them in. However, they added just the right "tang" to the flavor. And because there is minimal dressing, it appears to me to be a very healthy salad! Kudos to the author!
Reviewed on May. 28, 2011 by ferndale52
colorful, easy. tasty. nice textures from creamy to crunchy. the italian dressing and marinated artichokes add extra flavor
Reviewed on May. 25, 2011 by gyzmo8
For edwinaseath; use turkey pepperoni a lot less fat!
Reviewed on May. 25, 2011 by mamieowe
My husband are salad eaters.. We thought this was extraordinary.. Yum, Yum
Reviewed on May. 24, 2011 by chocfanatic
I made this with whole grain blend rotini, lite mayo, fat free italien dressing and cubed smoked ham to significantly cut down on fat & calories and increase fiber. Better if it chills for several hours before serving.
Reviewed on May. 24, 2011 by grammadi323
I would think any cheese and any meat would work... chicken? should be great! wherever your imagination took you would be your only limits on this one!
Reviewed on May. 24, 2011 by edwinaseath
What could you use instead of Pepperoni
Reviewed on May. 06, 2010 by mluisac
LOVE IT!!! I used mozzarella cheese instead of provolone, & it turned out fine. A great salad for a picnic. I also added riped black olives to give another color. Hubby loves it:)
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