Layered Southwestern Pasta Salad

Posted by: Schmitty 09-08-99 9:19 AM

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 (may 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 2 1/2 quart 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 or parsley. Cover bowl tightly and chill overnight.

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