LAYERED SOUTHWESTERN PASTA SALAD

8 oz. Medium Shells, Elbow Macaroni or other medium pasta shape, uncooked
2 tsp. vegetable 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 cup sliced green onions
1 (2 1/4-oz.) can sliced black olives, drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tbsp. hot or mild salsa
2 tbsp. 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.

Servings: 6
Source: National Pasta Association