Mexican Pasta Salad

Serves: 6

Ingredients

8 ounces medium pasta shells, uncooked
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
2 Tbsps fresh cilantro, minced
2 tsps vegetable oil
1/2 tsp cumin
Salt
1 15 oz can black beans, rinsed and drained
1 11 oz can corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup green onion, sliced
1 2.25 oz can sliced black olives, drained

Method

  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 onions and olives in a 2 1/2- to 3-qt. straight-sided glass bowl.
  4. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl.
  5. Sprinkle with cilantro. Cover bowl tightly and chill overnight.

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