Layered Southwestern Pasta Salad

Course : Salads
Serves: 9
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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

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