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Layered Southwestern Pasta Salad


  • 8 oz. WACKY shaped pasta, uncooked*
  • 2 tsp. vegetable oil
  • 1/2 tsp. ground cumin
  • salt to taste
  • 1 (15 oz) can black beans, drained and rinsed
  • Ad

  • 1 (11 oz) can whole kernel corn, drained
  • 1 red pepper, cut in thin strips
  • 3/4 cup chopped red onions
  • 1 (2-14 oz.) can sliced black olives, drained
  • 3/4 cup non-fat mayonnaise
  • 1/2 cup non-fat sour cream
  • 1/4 cup plus 2 Tbsp. salsa
  • 2 Tbsp. minced fresh cilantro

*Or use any you prefer. I like a variety of shapes in this.


Prepare pasta according to package directions. Drain and rinse under cold water. Drain again. Toss with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell peppers, onions and olives in 3-qt straight-sided bowl.

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


Source: This recipe was published in the Milwaukee Journal several years ago.

By Wisgal from Lake Geneva, WI

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