Corn 'N Peas Pasta Salad
Yield
10 servingsPrep
20 minCook
20 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, rotini
|
*
|
| 1 | cup |
italian plum (roma) tomatoes
chopped and seeded |
|
| 6 | each |
scallions, spring or green onions
thinly sliced |
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ¼ | cup |
cilantro
chopped |
|
| 15 | ounces |
green peas
cooked |
|
| 15 | ounces |
black-eyed peas
cooked |
|
| 11 | ounces |
corn
cooked |
|
| 2 | ounces |
olives
sliced |
|
| dressing | |||
| ½ | cup |
salsa
|
|
| ¼ | cup |
salad dressing, vinaigrette
|
* |
| 1 | tablespoon |
lime juice
|
|
| 1 | teaspoon |
sugar
|
|
| garnish | |||
| 8 | leaves |
lettuce
|
*
|
| 1 | x |
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, rotini
|
*
|
| 237 | ml |
italian plum (roma) tomatoes
chopped and seeded |
|
| 6 | each |
scallions, spring or green onions
thinly sliced |
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 59 | ml |
cilantro
chopped |
|
| 433.5 | ml/g |
green peas
cooked |
|
| 433.5 | ml/g |
black-eyed peas
cooked |
|
| 317.9 | ml/g |
corn
cooked |
|
| 57.8 | ml/g |
olives
sliced |
|
| dressing | |||
| 118 | ml |
salsa
|
|
| 59 | ml |
salad dressing, vinaigrette
|
* |
| 15 | ml |
lime juice
|
|
| 5 | ml |
sugar
|
|
| garnish | |||
| 8 | leaves |
lettuce
|
*
|
| 1 | x |
cilantro
|
*
|
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.
