Recipe Detail Corn 'N Peas Pasta Salad

Corn 'N Peas Pasta Salad

2 c Rotini 1 c Plum tomatoes, chopped
& seeded 6 ea Green onions, thinly sliced 1/2 c Red bell pepper, chopped
1/4 c Cilantro, chopped
15 oz Peas, cooked 15 oz Blackeyed peas, cooked 11 oz Corn, cooked 2 oz Olives, sliced DRESSING 1/2 c Salsa 1/4 c Oil
& vinegar dressing 1 tb Lime juice 1 ts Sugar GARNISH 8 Lettuce leaves Cilantro 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, . Nancy Coleman.


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