North Texas GIG

Soups & Salads

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Corn 'n Peas Pasta Salad

2 c  pasta

1 c  Plum tomatoes, chopped

 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

1/2 c  Salsa

1/4 c  Oil & vinegar dressing

1 tb Lime juice

1 ts Sugar

8 Lettuce leaves

Cook pasta till done.  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.