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.