Layered Southwestern Pasta Salad

Adapted from National Pasta Association

  • 2 cups elbow macaroni, cooked
  • 1/2 tsp olive oil
  • 1/2 tsp cumin
  • 1 tsp salt
  • 15 ozs canned dark red kidney beans, drained and washed
  • 10 ozs frozen corn, thawed
  • 1/2 cup bell peppers, chopped
  • 1/2 cup onions, chopped
  • 3/4 cup light mayonnaise
  • 1/2 cup light sour cream
  • 1/2 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.

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Posted: 8/25/1997
Salads & Dressings
Rated by 1 users (4.00)
WW Points* : 3.99
9 servings
Nutrition Facts
Servings Per Recipe 9
Amount Per Serving
Calories 223
Calories from Fat 39 (18%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 621mg 26%
Potassium 0mg 0%
Total Carbohydrate39g 13%
Dietary Fiber 4g 16%
Sugars 5g
Protein 8g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.