---------- Recipe via Meal-Master (tm) v8.01
       Title: Corn 'n Peas Pasta Salad
  Categories: Salads, Pasta, Appetizers, Side dish, Vegetarian
       Yield: 10 servings
       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
     1/2 c  Salsa
     1/4 c  Oil & vinegar dressing
       1 tb Lime juice
       1 ts Sugar
       8    Lettuce leaves
   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.