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Layered Southwestern Pasta Salad
9 servings
Ingredients
2 cups elbow macaroni - cooked
½ tsp. olive oil
½ tsp. Cumin
½ tsp. Salt
15 oz. dark red kidney beans, canned -- drained and washed
2 cups frozen corn kernels - thawed
½ cup bell peppers - chopped
½ cup onions - chopped
¾ cup fat-free mayonnaise
½ cup fat-free sour cream
½ cup taco sauce
Instructions
Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss with oil, cumin, and salt. Layer macaroni, beans, corn, bell peppers, and onions. Place in a 9 x 13" pan. In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Spread mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly and chill overnight.
207 Calories; 2g Fat (7% calories from fat); 9g Protein; 42g Carbohydrate; 1mg Cholesterol; 559mg Sodium
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