Ingredients
1 jar (7-1/2 ounces) marinated quartered artichoke hearts1 cup uncooked tricolor spiral pasta1 can (15-1/2 ounces) black-eyed peas, rinsed and drained4 slices provolone cheese, cut into thin strips1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1/2 cup thinly sliced red onion1/2 cup sliced pepperoni, cut into thin strips1/2 cup mayonnaise1/4 cup prepared Italian salad dressing
Preparation
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.
