Corn N Peas Pasta Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Rotini,
1 cup: Plum tomatoes, chopped &, seeded
6 each: Green onions, thinly sliced
1/2 cup: Red bell pepper, chopped
1/4 cup: Cilantro, chopped
15 ounce: Peas, cooked
15 ounce: Blackeyed peas, cooked
11 ounce: Corn, cooked
2 ounce: Olives, sliced
DRESSING
1/2 cup: Salsa,
1/4 cup: Oil & vinegar dressing,
1 tbsp: Lime juice,
1 tsp: Sugar,
GARNISH
8: Lettuce leaves,
Cilantro,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp