Recipe - Layered Southwestern Pasta Salad

2 cup Elbow macaroni cooked
One half teaspoon Oil
One half teaspoon Cumin
One half teaspoon Salt
15 ounce Dark red kidney beans
Drained and washed
2 cup Frozen corn thawed
One half cup Bell peppers chopped
One half cup Onions chopped
Three fourths cup Fatfree mayonnaise
One half cup Fatfree sour cream
One half cup Taco sauce

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.

Posted to EATL Digest 17 Jun

Date: Tue, 18 Jun 1996 00:20:47 0400

From: Althea LeBlanc TheaLater@AOL.COM

Recipe By : National Pasta Association