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 have to give our Amish Pasta Salad a attempt! 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 it is a fantastic mixture of these two issues! This salad is a winner and is stuffed with pepperoni, olives, and artichokes topped with Italian dressing! It’s very distinctive however anybody who has tried it has liked it.
SWAPS & ADDITIONS
In case you are not a fan of artichokes, merely depart them out. It’s also possible to swap up the pepperoni and add salami or every other meat you favor. Ham would even be good on this recipe. You possibly can 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 nearly as good the following day. If you happen to discover it a bit of dry simply add a bit of extra mayonnaise and dressing.
OTHER PASTA SALADS
Black-Eyed Pea Pasta Salad
This Black-Eyed Pea Pasta Salad is simple to make and fantastic! Nice for any time of the yr and all the time 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 lower 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 in line with instructions and drain. Drain artichokes and quarter, conserving 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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