This Black-Eyed Pea Pasta salad is exclusive however oh so good! Creamy and scrumptious.
In case you are a fan of pasta salads then you should give our Amish Pasta Salad a strive! It’s considered one of our hottest recipes with over 1,000,000 views!
❤️WHY WE LOVE THIS RECIPE
We love black-eyed peas, and we additionally love Italian-style salads, and this can be a great mixture of these two issues! This salad is a winner and is crammed with pepperoni, olives, and artichokes topped with Italian dressing! It’s very distinctive however anybody who has tried it has cherished it.
SWAPS & ADDITIONS
In case you are not a fan of artichokes, merely go away them out. You may also change up the pepperoni and add salami or every other meat you favor. Ham would even be good on this recipe. You could possibly additionally change out the mayonnaise and use greek yogurt, which can be extra protein. You may also use protein pasta as effectively. We use bowtie, however any pasta will work.
⭐TIP
We discovered this salad was simply pretty much as good the following day. For those who discover it a bit dry simply add a bit extra mayonnaise and dressing.
OTHER PASTA SALADS
Black-Eyed Pea Pasta Salad
This Black-Eyed Pea Pasta Salad is straightforward to make and great! Nice for any time of the yr and at all times a success.
- 2 cups of raw pasta
- 1 7 ounce jar of marinated artichokes, quartered (preserve liquid)
- 1/2 cup of inexperienced olives
- 1/2 cup of provolone cheese minimize into small items
- 1/2 cup of purple onion chopped
- 1/2 cup of sliced pepperoni chopped
- 1 15 ounce can of black-eyed peas, rinsed and drained
- 1/2 cup of mayonnaise
- 1/4 cup of Italian dressing
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Prepare dinner pasta based on instructions and drain. Drain artichokes and quarter, maintaining 1/4th cup of liquid. Mix artichokes, olives, black-eyed peas, cheese, purple onion, pepperoni in a bowl.
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In a separate bowl mix mayonnaise, Italian dressing and artichoke liquid and whisk collectively pour over pasta combination and chill for an hour. Makes 8 servings.
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