Layered Southwestern Pasta Salad
Ingredients
# 8 ounces medium shells, elbows 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 Mayonnaise (can use non-fat or lite)
# 1/2 cup sour cream (can use lite or non-fat)
# 1/4 cup plus 2 tablespoons hot or mild salsa
# 2 tablespoons minced fresh cilantro or parsley
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 in a 2 1/2- to 3-quart straight sided clear 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 or parsley.
Cover bowl tightly and chill overnight.
Layer Pasta, beans, corn, bell pepper, green onions and in a 2 1/2- to 3-quart straight sided clear 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 or parsley.
Cover bowl tightly and chill overnight.
This article uses material from the "Layered Southwestern Pasta Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
