Corn 'n Peas Pasta Salad

2 c Rotini

1 c Plum tomatoes, chopped &

-- seeded 6 ea 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

--DRESSING

-- 1/2 c Salsa

1/4 c Oil & vinegar dressing

1 tb Lime juice

1 ts Sugar

--GARNISH

-- 8 Lettuce leaves

Cilantro 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.