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Corn 'n Peas Pasta Salad


Course : Salads
Serves: 10
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Ingredients:


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

---DRESSING---

1/2 cup salsa

1/4 cup oil and vinegar dressing

1 tablespoon lime juice

1 teaspoon sugar

---GARNISH---

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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