Layered Southwestern Pasta Salad

This always goes over very well when I've taken this to pot-lucks. I use low-fat mayonnaise and sour cream, so it makes a healthy, and flavorful dish. In a clear straight-sided bowl, this makes a nice colorful presentation.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 8  ounces medium pasta shells, uncooked
• 3⁄4 cup mayonnaise
• 1⁄2 cup sour cream
• 1⁄2 cup salsa
• 2  tablespoons fresh cilantro, minced
• 2  teaspoons  vegetable oil
• 1⁄2 teaspoon 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, cut into strips
• 3⁄4 cup green onion, sliced
• 1 (2 1/4ounce) can black olives, drained and sliced

Directions

1. Prepare pasta according to package directions; drain and rinse under cold water. Drain again.
2. Toss with oil and sprinkle with cumin; salt to taste.
3. Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
4. In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
5. (Best if refrigerated several hours, or overnight before serving.).