Ingredients
2 cup rotini
1 cup plum tomatoes, chopped & - seeded
6 each green onions, thinly sliced
1/2 cup red bell pepper, chopped
1/4 cup cilantro, chopped
15 oz peas, cooked
15 oz blackeyed peas, cooked
11 oz corn, cooked
2 oz olives, sliced
DRESSING
1/2 cup salsa
1/4 cup oil & vinegar dressing
1 tbsp lime juice
1 tsp sugar
GARNISH
8 lettuce leaves
1 cilantro
Directions
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.
Servings: 10 servings
Corn 'n Peas Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Pasta Salad; Salad; Vegetable
The History of Recipes
We can trace the history of meal recipes back into ancient history, in fact as far as ancient Egypt, and maybe even further. Interesting though that maybe, these, ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to historians are a few tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in Roman times around 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Romans used many aromatic flavours, including some familiar names for example basil, mint and dill. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused an explosion in manuscripts on food, some of which still exist in private cookery archives. By the advent of the twentieth century, cooking publications were starting to become popular mostly due to more people being able to read, increased leisure time and having more money. The introduction of the TV brings us celebrity TV chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Corn 'n Peas Pasta Salad recipe.
