Corn and Peas Pasta Salad

[widget:ad_unit-3] Ingredients:

2 c Rotini

1 c Plum tomatoes, chopped and 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

Dressing:

1/2 c Salsa

1/4 c Oil and vinegar dressing

1 tb Lime juice

1 ts Sugar

Garnish:

8 Lettuce leaves

Method:

Cilantro 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.

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