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)