Southwestern Recipes
Layered Southwestern Pasta Salad
Ingredients
- 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 + 2 tablespoons hot or mild salsa
- 2 tablespoons minced fresh cilantro or parsley
Instructions
- 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.