Layered Southwestern Pasta Salad

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Cuisine: English

Main Ingredient: Pasta

Category: Salad

Difficulty: 1/10

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Layered Southwestern Pasta Salad

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8 oz Medium Shells
2 teaspoonVegetable oil;
1/2 ts groundcumin;
Salt; to taste
15 oz cannedblack beans;
11 oz canned whole kernelcorn;
1 Red bell pepper;
3/4 c sliced greenonion; s
2 1/4 oz canned sliced blackolive; s
3/4 c non-fatmayonnaise;
1/2 c non-fatsour cream;
1/4 c Hot or mild salsa; plus.
2 tb Hot or mild salsa
2 tb minced freshcilantro;


1Prepare 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-qt. straight-sided 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. Cover bowl tightly and chill overnight. Each serving provides: 426 Calories; 20.4 g Protein; 56 g Carbohydrates; 14.5 g Fat; 15.7 mg Cholesterol; 499 mg Sodium. Calories from Fat: 30% Copyright National Pasta Association ( (Reprinted with permission) Posted to MM-Recipes Digest V4 #094 by on Apr 5, 1997
  • Layered Southwestern Pasta Salad

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