Layered Southwestern Pasta Salad - cooking recipe

Ingredients

8 ounces medium pasta shells, uncooked
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup salsa
2 tablespoons fresh cilantro, minced
2 teaspoons vegetable oil
1/2 teaspoon cumin
salt, to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, cut into strips
3/4 cup green onion, sliced
1 (2 1/4 ounce) can black olives, drained and sliced

Preparation

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 pepper, green onion and olives in a 2 1/2 to 3 quart straight sided bowl.
In a small bowl combine mayo, sour cream and salsa; mix well. Spread evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro.
(Best if refrigerated several hours, or overnight before serving.).