Black-Eyed Pea Pasta Salad
Country
Grilling out? You may want to serve this refreshing, make-ahead salad at the barbecue. A creamy Italian dressing enhances the chopped vegetables, cheese and pasta.
SERVINGS: 8
CATEGORY: Salads
METHOD:
TIME: Prep: 30 min. + chilling
Ingredients:
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
Directions:
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. Yield: 8 servings.
Nutrition Facts
One serving:3/4 cup
Calories: 339,Fat:24 g,Saturated Fat:
6 g,Cholesterol:
625 mg,Carbohydrate:
2 g,Protein:9 g
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