| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Salads, Pasta, Appetizers, Side dish, Vegetarian | 10 | Servings |
INGREDIENTS
| 2 | c | Rotini |
| 1 | c | Plum tomatoes, chopped & seeded |
| 6 | 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 | |
| Cilantro |
INSTRUCTIONS
DRESSING GARNISH 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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