Layered Southwestern Pasta Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This always goes over very well when I've taken this to pot-lucks. I use low-fat mayonnaise and sour cream, so it makes a healthy, and flavorful dish. In a clear straight-sided bowl, this makes a nice colorful presentation. Ingredients:
8 ounces medium pasta shells, uncooked |
3/4 cup mayonnaise |
1/2 cup sour cream |
1/2 cup salsa |
2 tablespoons fresh cilantro, minced |
2 teaspoons vegetable oil |
1/2 teaspoon 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, cut into strips |
3/4 cup green onion, sliced |
1 (2 1/4 ounce) can black olives, drained and sliced |
Directions:
1. Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
2. Toss with oil and sprinkle with cumin; salt to taste.
3. Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
4. In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
5. (Best if refrigerated several hours, or overnight before serving.).
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