Black-Eyed Pea Pasta Salad
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
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. Makes 8 servings.
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