Corn 'n peas pasta salad

10 Servings

Ingredients

Quantity Ingredient
2 cups Rotini
1 cup Plum tomatoes, chopped & seeded
6 eaches Green onions, thinly sliced
½ cup Red bell pepper, chopped
¼ cup Cilantro, chopped
15 ounces Peas, cooked
15 ounces Blackeyed peas, cooked
11 ounces Corn, cooked
2 ounces Olives, sliced
½ cup Salsa
¼ cup Oil & vinegar dressing
1 tablespoon Lime juice
1 teaspoon Sugar
8 Lettuce leaves
Cilantro

Directions

DRESSING

GARNISH

Cook pasta till *al dente*. Drain & rinse with cold water.

In large bowl, combine cooked pasta and all remaining salad ingredients; toss lightly. In small bowl, combine all dressing ingredients & mix well. Pour over salad & toss lightly to coat. Cover & refrigerate 1 hour.

To serve, line serving platter or bowl with lettuce leaves. Spoon salad over lettuce leaves; top with cilantro.

"Clarion-Ledger Southern Living Cooking School Supplement", September 11, 1994. Posted by Nancy Coleman.

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