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layered Southwestern Pasta Salad 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 Olives 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. |
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