Corn 'n Peas Pasta Salad

Course : Salads
Serves: 10
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2 cups rotini
1 cup plum tomatoes -- chopped and seeded
6 medium green onions -- thinly sliced
1/2 cup red bell pepper -- chopped
1/4 cup cilantro -- chopped
15 ounces peas -- cooked
15 ounces blackeyed peas -- cooked
11 ounces corn -- cooked
2 ounces olives -- sliced
1/2 cup salsa
1/4 cup oil and vinegar dressing
1 tablespoon lime juice
1 teaspoon sugar
8 bunch lettuce leaves
1 bunch cilantro

Preparation / Directions:

Cook pasta till *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.

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