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Layered Southwestern Pasta Salad

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      Title: LAYERED SOUTHWESTERN PASTA SALAD
 Categories: Salads, Pasta, Meatless
      Yield: 6 Servings
 
      8 oz Medium Shells
           - or Elbow Macaroni
           - or other medium
           - pasta shape, uncooked
      2 ts Vegetable oil
    1/2 ts Ground cumin
           Salt to taste
     15 oz Canned black beans
           - rinsed and drained
     11 oz Canned whole kernel corn
           - drained
      1    Red bell pepper
           - seeds and ribs removed,
           - cut into strips
    3/4 c  Sliced green onions
  2 1/4 oz Canned sliced black olives
           - drained
    3/4 c  Non-fat mayonnaise
    1/2 c  Non-fat sour cream
    1/4 c  Hot or mild salsa; plus...
      2 tb Hot or mild salsa
      2 tb Minced fresh cilantro
 
  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 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 (http://www.ilovepasta.org)
  (Reprinted with permission)
 
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