Layered Southwest Pasta Salad (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 cup elbow macaroni—cooked 1/2 teaspoon oil 1/2 teaspoon cumin 1/2 teaspoon salt 15 oz dark red kidney beans—drained and washed 2 cup frozen corn—thawed 1/2 cup bell peppers—chopped 1/2 cup onions—chopped 3/4 cup mayonnaise 1/2 cup sour cream 1/2 cup taco sauce 1 cup fried onions

Instructions

Prepare elbow macaroni according to package directions. Drain and rinse under cold water; drain again. Toss the pasta with the oil, cumin, and salt. To make the salad you need a large bowl. The first layer on the bottom of the bowl should be the macaroni and then layer the beans, corn, bell peppers, and onions (in that order). In a mixing bowl, combine mayonnaise, sour cream, and taco sauce and mix well. Spread the sour cream mixture evenly over top of pasta, sealing to edge of bowl. Cover tightly with plastic wrap and chill overnight. To serve, sprinkle the fried onions over the top of the salad and toss, making sure that everything is mixed well. 

Serving Size

Serves 4 to 6.

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