| 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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