Corn N Peas Pasta Salad

Serving Size : 10
Ingredients

for prepare Corn N Peas Pasta Salad

:

Amount	Measure	Ingredient - Preparation Method
2	cups	rotini
1	cup	plum tomatoes - chopped and
seeded corn n peas pasta salad
6		green onions - thinly sliced
1/2	cup	red bell pepper - chopped
1/4	cup	cilantro - chopped
15	ounces	peas - cooked
15	ounces	black-eyed peas - cooked
11	ounces	corn - cooked
2	ounces	olives - sliced
dressing corn n peas pasta salad
1/2	cup	salsa
1/4	cup	oil and vinegar dressing
1	tablespoon	lime juice
1	teaspoon	sugar
garnish corn n peas pasta salad
8		lettuce leaves

Cook pasta until *al dente*. Drain and rinse with cold water. In large bowl, combine cooked pasta and all remaining salad ingredients; toss lightly. In small bowl, combine all dressing ingredients and mix well. Pour over salad and toss lightly to coat. Cover and 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.

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