Southwestern Pasta Salad

Pasta salad features medium pasta shells, black beans, whole kernel corn, thin strips of red bell pepper, sliced green onion and sliced black olives tossed in a salsa based dressing created from mayonnaise, sour cream, salsa and minced fresh cilantro.

Ingredients -

8 ounces Medium Pasta Shells, uncooked
2 teaspoons Vegetable Oil
1/2 teaspoon Cumin
Salt
1 (15 ounces) can Black Beans, rinsed and drained
1 (11 ounces) can Whole Kernel Corn, drained
1 Red Bell Pepper, seeds and ribs removed, cut into strips
3/4 cup Green Onion, sliced
1 (2.25 ounces) can sliced Black Olives, drained
3/4 cup Mayonnaise
1/2 cup Sour Cream
1/2 cup Salsa
2 tablespoons Fresh Cilantro, minced

Preparation:

1. Cook pasta al dente. Remove from heat to colander. Drain.

2. Rinse pasta with cold water. Drain.

3. Toss pasta with vegetable oil.

4. Sprinkle pasta with cumin and salt.

5. Layer pasta, black beans, whole kernel corn, bell pepper, green onions, and black olives in 3-quart straight-sided glass serving bowl.

6. Combine mayonnaise, sour cream, and salsa in small bowl. Mix well with spoon.

7. Spread salsa mixture over top of pasta, sealing to edge of bowl.

8. Sprinkle with minced fresh cilantro.

9. Cover bowl tightly and refrigerate overnight.

Pasta Salad Making Tips -

Sesame Oil

Sesame oil and toasted sesame oil are not interchangeable. Toasted sesame oil is very concentrated, and used in very small amounts. Sesame oil has a mild, delicate taste.

Pasta Salad Making Tips -

Flavored Vinegars

Vinegars come in a variety of flavors, strengths, and colors. They can add wonderful snap to your salads and salad dressings.

Recipe Ideas:

Southwest Pasta Salad

Spinach Pasta Salad

Summer Pasta Salad

Summer Vegetable and Cheese Pasta Salad

Sweet Corn Pasta Salad with Cucumber and Pineapple

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