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Recipe: Layered Southwestern Shells (make ahead pasta salad with beans, corn and olives)

Salads - Potato, Pasta
LAYERED SOUTHWESTERN SHELLS

8 oz. uncooked medium shells, elbow macaroni or other medium pasta shape
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 (12 1/4 oz.) can sliced black olives, drained
3/4 cup nonfat mayonnaise
1/2 cup nonfat 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. Then add salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives, ending with a pasta layer on top, in a 2 1/2- to 3-quart (preferably straight-sided glass bowl) or layer half the pasta on the bottom of the bowl and the other half of the pasta on the top.

In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over the top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover tightly and chill overnight.

Source: National Pasta Association
MsgID: 39880
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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