Layered southwestern pasta salad

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Recipe by: gwennaÏg

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Medium Shells
- or Elbow Macaroni
- or other medium
- pasta shape, uncooked
2 ts Vegetable oil
1/2 ts Ground cumin
Salt to taste
15 oz Canned black beans
- rinsed and drained
11 oz Canned whole kernel corn
- drained
1 Red bell pepper
- seeds and ribs removed,
- cut into strips
3/4 c Sliced green onions
2 1/4 oz Canned sliced black olives
- drained
3/4 c Non-fat mayonnaise
1/2 c Non-fat sour cream
1/4 c Hot or mild salsa; plus...
2 tb Hot or mild salsa
2 tb Minced fresh cilantro

Prepare pasta according to package directions. Drain and rinse under
cold water; drain again. Toss with oil and sprinkle with cumin. Salt
to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2
1/2- to 3-qt. straight-sided glass bowl. In a small bowl combine
mayonnaise, sour cream and salsa; mix well. Spread mixture evenly
over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
Cover bowl tightly and chill overnight.

Each serving provides: 426 Calories; 20.4 g Protein; 56 g
Carbohydrates; 14.5 g Fat; 15.7 mg Cholesterol; 499 mg Sodium.
Calories from Fat: 30%