Layered Southwestern Pasta Salad
8 ounces Medium Shells, Elbow Macaroni, 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 non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons 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 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.
Serving Size: 6