This Black-Eyed Pea Pasta salad is exclusive however oh so good! Creamy and scrumptious.
If you’re a fan of pasta salads then you have to give our Amish Pasta Salad a strive! It’s one among 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 beloved it.
SWAPS & ADDITIONS
If you’re not a fan of artichokes, merely go away them out. It’s also possible to swap up the pepperoni and add salami or some other meat you favor. Ham would even be good on this recipe. You would additionally swap out the mayonnaise and use greek yogurt, which shall be extra protein. It’s also possible to 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. In the event you discover it somewhat dry simply add somewhat 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 12 months and at all times a success.
- 2 cups of raw pasta
- 1 7 ounce jar of marinated artichokes, quartered (maintain liquid)
- 1/2 cup of inexperienced olives
- 1/2 cup of provolone cheese reduce into small items
- 1/2 cup of pink 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, pink 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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