Black-Eyed Pea Pasta Salad
May. 24th, 2021 10:47 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week's meal is Black-Eyed Pea Pasta Salad from the tasteofhome Annual Recipes 2012 cookbook.
Ingredients
1 jar (7.5 ounces) marinated quatered artichoke hearts
1 cup uncooked tricolor spiral pasta
1 can (15.5 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 Italian salad dressing
Directions
Darin artichoke hearts, 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 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
Thoughts and Variations
My jar of artichoke hearts was only 6 ounces, and my can of black-eyed peas was 19 ounces. I used Piller's Toppings Semi-dry cured Original Pepperoni slices, and zesty italian dressing (cause it was in my fridge). It came together easily, though the mayo did clumo a bit when mixed with the other liquids. It smoothed out some as I kept stirring but was still a lit bit lumpy when I poured the dressing over the salad.
I'm not sure I like this one. I'm not sold on some of the individual flavours, and I'm not sure it all works together. If you like the ingredients, you might like it more than me, but if you are unsure about anything, I would give this recipe a pass.
Ingredients
1 jar (7.5 ounces) marinated quatered artichoke hearts
1 cup uncooked tricolor spiral pasta
1 can (15.5 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 Italian salad dressing
Directions
Darin artichoke hearts, 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 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
Thoughts and Variations
My jar of artichoke hearts was only 6 ounces, and my can of black-eyed peas was 19 ounces. I used Piller's Toppings Semi-dry cured Original Pepperoni slices, and zesty italian dressing (cause it was in my fridge). It came together easily, though the mayo did clumo a bit when mixed with the other liquids. It smoothed out some as I kept stirring but was still a lit bit lumpy when I poured the dressing over the salad.
I'm not sure I like this one. I'm not sold on some of the individual flavours, and I'm not sure it all works together. If you like the ingredients, you might like it more than me, but if you are unsure about anything, I would give this recipe a pass.
