Category - Southwestern

LAYERED SOUTHWESTERN PASTA SALAD

    Layered Southwestern Pasta Salad

    8 ounces medium shells, elbows or other
        medium pasta shape, uncooked
    2 teaspoons vegetable oil
    1/2 teaspoon ground 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, seeds and ribs removed, cut into strips
    3/4 cup sliced green onions
    1 (2 1/4 ounce) can sliced black olives, drained
    3/4 cup mayonnaise (can use non-fat or lite)
    1/2 cup sour cream (can use lite or non-fat)
    1/4 cup plus 2 tablespoons hot or mild salsa
    2 tablespoons minced fresh cilantro or parsley

    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-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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