4 c. cooked, drained black-eyed peas
2 c. cooked rotelle macaroni
1 med.-size red pepper, chopped
1 med.-size green pepper, chopped
1 med.-size purple onion, chopped
1 (6 oz.) pkg. sliced provolone cheese, cut into strips
1 (3 oz.) pkg. sliced pepperoni, cut into strips
1 (2 oz.) jar diced pimento, drained
1 (4.5 oz.) jar sliced mushrooms, drained
2 tbsp. minced fresh parsley
1 (0.7 oz.) pkg. Italian salad dressing mix
1/4 tsp. pepper
1/4 c. sugar
1/2 c. vinegar
1/4 c. vegetable oil

Combine first 10 ingredients in a large bowl, and set aside. Combine remaining ingredients in a jar, cover tightly and shake. Pour over pea mixture; cover and chill salad at least 2 hours. Makes 8 servings.