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Corn 'n peas pasta salad

Yield: 10 Servings

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 MMMMM--------------------------DRESSING-------------------------------
• 1/2 c Salsa
• 1/4 c Oil & vinegar dressing
• 1 tb Lime juice
• 1 ts Sugar MMMMM--------------------------GARNISH-------------------------------
• 8 Lettuce leaves

Instructions:

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. Posted by Nancy Coleman.

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