Ingredients

2 C. rotini
1 C. plum tomatoes, chopped and seeded
6 each green onions, thinly sliced
1/2 C. red bell pepper, chopped
1/4 C. cilantro, chopped
15 ounce peas, cooked
15 ounce blackeyed peas, cooked
11 ounce corn, cooked
2 ounces olives, sliced
Dressing
1/2 C. salsa
1/4 C. oil and vinegar dressing
1 Tbsp. lime juice
1 tsp. sugar
Garnish
8 lettuce leaves
cilantro

Cooking Instructions

Cook pasta till *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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)