This is from the Southern Living: 30 Years of Our Best Recipes. It's a winner and very hearty. I've altered it from time to time depending on what's in my pantry. It's a great make-ahead salad and tastes great even if it's in the frig overnight.
4 cups canned, drained & rinsed black-eyed peas
2 cups cooked rotelle macaroni
2 T. minced fresh parsley
1 medium green pepper, seeded & chopped
1 medium sweet red pepper, seeded & chopped
1 medium purple onion, chopped
1 (6 oz) package sliced provolone cheese, cut into strips
1 (4.5 oz) jar sliced mushrooms, drained
1 (3.5 oz) package sliced pepperoni, cut into strips (look for the turkey pepperoni!)
1 (2 oz) jar diced pimiento, drained
1 (0.7 oz) envelope Italian seasoning mix
1/2 cup white vinegar
1/4 cup sugar
1/4 cup vegetable oil (I use EVOO)
1/4 tsp. pepper
Combine first 10 ingredients in large bowl. Combine dressing mix and remaining 4 ingredients in jar. Cover tightly and shake vigorously; pour dressing over pea mixture. Toss gently. Cover and chill. Yields 8 large servings.
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