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Southwestern Pasta Salad




Source of Recipe


gilly






List of Ingredients



• 12 ounces Hodgson Mill Veggie Bows
  
• 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 nonfat mayonnaise
  
• 1/2 cup nonfat sour cream
  
• 1/4 cup plus 2 tablespoons hot or mild salsa
  
• 2 tablespoons minced fresh cilantro
  






Instructions



1. Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste.
   
2. Layer pasta, beans, corn, bell pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge. Sprinkle with cilantro. Cover bowl tightly and chill overnight.