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Plentiful P'S Salad

Fettuccine.Inn's picture
Ingredients
  Black eyed peas 4 Cup (64 tbs)
  Rotini pasta 1 1⁄2 Cup (24 tbs), uncooked
  Red bell pepper 1 Medium, chopped
  Green bell pepper 1 Medium, chopped
  Onion 1 Medium, chopped
  Provolone cheese slice 4 , chopped
  Salami slices/Pepperoni slice 4 , chopped
  Mushrooms 4 1⁄2 Ounce, drained (1 Jar)
  Chopped pimientos 2 Ounce, drained (1 Jar)
  Parsley 2 Tablespoon, chopped
  Italian salad dressing mix 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Wine vinegar 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
Directions

MAKING
1. In a large saucepan bring the peas to a boil in water or stock over high heat.
2. Lower the heat, cover, let it simmer for 15 to 20 minutes such that the peas are soft when pierced using fork, drain and keep aside.
3. In a pan cook the rotini as per package directions to get al dente, drain and keep aside.
4. In a large bowl combine peas, pasta, bell peppers, chopped onion, provolone cheese, salami, mushrooms, pimientos and parsley and keep aside.
5. In a small bowl combine salad dressing mix, salt, black pepper, vinegar, sugar and oil mix well.
6. To the pea mixture add oil and toss lightly to combine well.

SERVING
7. Serve after refrigerating for at least 2 hours with cover with optional garnish.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
150 Minutes
Cook Time: 
30 Minutes
Ready In: 
180 Minutes
Servings: 
6

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