Southwestern Recipes

Layered Southwestern Pasta Salad

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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

  1. Prepare pasta according to package directions; drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin; salt to taste.
  2. Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to 3 quart straight sided clear glass bowl.
  3. 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.
  4. Cover bowl tightly and chill overnight.


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