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Corn 'N Peas Pasta Salad

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Submitted by TravisC

YIELD

10 servings

PREP

20 min

COOK

20 min

READY

1 hrs

Ingredients

2 473
CUPS ML PASTA, ROTINI *
1 237
CUP ML ITALIAN PLUM (ROMA) TOMATOES
chopped and seeded
6 6
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
½ 118
CUP ML SWEET RED BELL PEPPERS
chopped
¼ 59
CUP ML CILANTRO
chopped
15 433.5
OUNCES ML/G GREEN PEAS
cooked
15 433.5
OUNCES ML/G BLACK-EYED PEAS
cooked
11 317.9
OUNCES ML/G CORN
cooked
2 57.8
OUNCES ML/G OLIVES
sliced
dressing
½ 118
CUP ML SALSA
1 15
TABLESPOON ML LIME JUICE
1 5
TEASPOON ML SUGAR
garnish
8 8
LEAVES LEAVES LETTUCE *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 73 16% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 182mg 8%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 6g
Vitamin A 22% Vitamin C 29%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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