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  Home > Pasta Recipes > Layered Southwestern Pasta Salad
 


Layered Southwestern Pasta Salad

  
   
   
   
Ingredients -  
   

8 ounces Medium Shells, Elbow Macaroni or other Medium Pasta Shape, uncooked
2 teaspoons vegetable Oil
1/2 teaspoon ground Cumin
Salt, to taste
1 15 ounce can Black Beans, rinsed and drained
1 11 ounce can Whole Kernel Corn, drained
1 Red Bell Pepper, seeds and ribs removed, cut into strips
3/4 cup sliced Green Onions
1 2 1/4 ounce can sliced Black Olives, drained
3/4 cup Non-Fat Mayonnaise
1/2 cup Non-Fat Sour Cream
1/4 cup plus 2 tablespoons Hot or Mild Salsa
2 tablespoons minced Fresh Cilantro

  
   
Preparation:  
   

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 quart 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. Serves 6.