Layered Southwestern Pasta Salad

Course : Salads
Serves: 9
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 cups elbow macaroni -- cooked
1/2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon salt
15 ounces dark red kidney beans -- drained -- and washed
2 cups frozen corn kernels -- thawed
1/2 cup bell peppers -- chopped
1/2 cup onions -- chopped
3/4 cup fat-free mayonnaise
1/2 cup fat-free sour cream
1/2 cup taco sauce
 

Preparation / Directions:

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.

 

Nutritional Information:

117 Calories (kcal); 1g Total Fat; (7% calories from fat); 4g Protein; 25g Carbohydrate; 1mg Cholesterol; 441mg Sodium


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Salads Recipes