Cooking Recipe Corn 'N Peas Pasta Salad
Recipe Ingredients
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
Directions
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.