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Black-Eyed Pea Pasta Salad Recipe
Black-Eyed Pea Pasta Salad Recipe photo by Taste of Home

Black-Eyed Pea Pasta Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings

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

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.

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. Yield: 8 servings.
Originally published as Black-Eyed Pea Pasta Salad in Country June/July 2009, p49

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.

Reviews for Black-Eyed Pea Pasta Salad

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 10, 2013

"this is so good and even better the next couple of days."

MY REVIEW
Reviewed Jul. 8, 2012

"I am also a vegetarian so I omitted the pepperoni. This salad is awesome!"

MY REVIEW
Reviewed Dec. 3, 2011

"I made this recipe this last summer. I really like it. I think it would be good anytime of year."

MY REVIEW
Reviewed Nov. 4, 2011

"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"

MY REVIEW
Reviewed Aug. 9, 2011

"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."

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