Corn 'N Peas Pasta Salad
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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, 1994.
From: Nancy Coleman.
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