Layered southwestern pasta salad

6 Servings

Ingredients

Quantity Ingredient
8 ounces Medium Shells or Elbow Macaroni or other medium pasta shape, uncooked
2 teaspoons Vegetable oil
½ teaspoon Ground cumin
Salt to taste
15 ounces Canned black beans rinsed and drained
11 ounces Canned whole kernel corn drained
1 Red bell pepper seeds and ribs removed, cut into strips
¾ cup Sliced green onions
2¼ ounce Canned sliced black olives drained
¾ cup Non-fat mayonnaise
½ cup Non-fat sour cream
¼ cup Hot or mild salsa; plus...
2 tablespoons Hot or mild salsa
2 tablespoons Minced fresh cilantro

Directions

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 2½- 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; 20⅖ g Protein; 56 g Carbohydrates; 14½ g Fat; 15.7 mg Cholesterol; 499 mg Sodium.

Calories from Fat: 30%

Copyright National Pasta Association () (Reprinted with permission)

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