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Ingredients
  • 1 jar (7½ ounces) marinated, quartered artichoke hearts
  • 1 cup uncooked tricolor spiral pasta
  • 1 can (15½ ounces) black-eyed peas, rinsed and drained
  • 4 slices provolone cheese, cut into thin strips
  • ½ cup chopped green pepper
  • ½ cup chopped sweet red pepper
  • ½ cup thinly sliced red onion
  • ½ cup sliced pepperoni, cut into thin strips
  • ½ cup mayonnaise
  • ¼ cup prepared Italian salad dressing
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