Recipe for cooking layered southwestern pasta salad

Super Salad Recipes :: Pasta Salads

Layered Southwestern Pasta Salad

8 oz. med. shells, elbows or other
    med. pasta shape, uncooked
2 tsp. canola oil
1/2 tsp. ground cumin
Salt to taste
1 (15 oz.) can black beans, rinsed and drained
1 (11 oz.) can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 C. sliced green onions
1 (2 1/4 oz.) can sliced black olives, drained
3/4 C. mayonnaise (can use non-fat or lite)
1/2 C. sour cream (can use lite or non-fat)
1/4 C. plus 2 Tbsp. hot or mild salsa
2 Tbsp. minced fresh cilantro or parsley

Prepare pasta according to pkg. 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 clear glass bowl.

In a sm. bowl Mix together 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.