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Layered Southwestern Pasta Salad

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Ingredients Edit

  1. 8 ounces medium shells, elbows or other medium Pasta shape, uncooked
  2. 2 teaspoons vegetable oil
  3. 1/2 teaspoon ground cumin
  4. salt to taste
  5. 1 (15 ounce) can black beans, rinsed and drained
  6. 1 (11 ounce) can whole kernel corn, drained
  7. 1 red bell pepper, seeds and ribs removed, cut into strips
  8. 3/4 cup sliced green onions
  9. 1 (2 1/4 ounce) can sliced black olives, drained
  10. 3/4 cup Mayonnaise (can use non-fat or lite)
  11. 1/2 cup sour cream (can use lite or non-fat)
  12. 1/4 cup plus 2 tablespoons hot or mild salsa
  13. 2 tablespoons minced fresh cilantro or parsley

Directions Edit

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 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.

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