Corn 'N Peas Pasta Salad
Submitted by TravisC
Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.
YIELD
10 servingsPREP
20 minCOOK
20 minREADY
1 hrsThis pasta salad ditches the mayo for a bright salsa-lime dressing that actually tastes better after sitting in the fridge.
Black-eyed peas and green peas bring protein and texture, while cherry tomatoes, scallions, and red peppers keep things crunchy and vibrant.
The cilantro-spiked vinaigrette pulls it all together with just enough kick to wake up your taste buds without setting them on fire.
Pro Tips
- Al dente matters: Slightly firm pasta holds up better when chilled and won’t turn mushy in the dressing.
- Chill time is flavor time: That 1-hour refrigeration lets all the ingredients mingle and flavors deepen.
- Presentation upgrade: Serving on a bed of crisp lettuce leaves makes this look like you spent way more effort than you did.
Ingredients
Directions
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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