Corn 'n Peas Pasta Salad

Recipe Ingredients

2 cups	474ml	Rotini
1 cup	62g / 2.2oz	Plum tomatoes - chopped and
		Seeded
6		Green onions - thinly sliced
1/2 cup	73g / 2.6oz	Red bell pepper - chopped
1/4 cup	4g / 0.1oz	Cilantro - chopped
15 oz	426g	Peas - cooked
15 oz	426g	Black-eyed peas - cooked
11 oz	312g	Corn - cooked
2 oz	56g	Olives - sliced
		Dressing
1/2 cup	118ml	Salsa
1/4 cup	59ml	Oil and vinegar dressing
1 tablespoon	15ml	Lime juice
1 teaspoon	5ml	Sugar
		Garnish
8		Lettuce leaves
		Cilantro

Recipe Instructions

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.

Source:
Possum Kingdom Lake Cookbook

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