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Monday, June 09, 2008

Layered Southwestern Pasta Salad

8 ounce medium shells or elbow macaroni or other medium pasta shape, uncooked
2 tablespoon vegetable oil
1/2 tablespoon ground cumin
Salt to taste
15 ounce canned black beans, rinsed and drained
11 ounce canned whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
2 1/4 ounce canned sliced black olives, drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup hot or mild salsa plus...
2 tablespoon hot or mild salsa
2 tablespoon minced fresh cilantro
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 3quart. 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.

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