Layered Southwestern Pasta Salad

Name: Layered Southwestern Pasta Salad
Yield: 10 servings
Ingredients: 16 ozs elbow macaroni, cooked; 1/2 tsp olive oil; 1 1/4 tsps salt; 15.5 ozs canned dark red kidney beans, drained and rinsed; 10 ozs frozen corn, thawed; 1/2 cup onions, chopped; 6 ozs light mayonnaise; 4 ozs light sour cream; 3 ozs taco sauce

Adapted from National Pasta Association

16 ozs elbow macaroni, cooked
1/2 tsp olive oil
1 1/4 tsps salt
15.5 ozs canned dark red kidney beans, drained and rinsed
10 ozs frozen corn, thawed
1/2 cup onions, chopped
6 ozs light mayonnaise
4 ozs light sour cream
3 ozs taco sauce

Prepare elbow macaroni according to package directions. Drain and spread into the bottom of a 9" x 13" pan; set aide. In a skillet, add oil, beans, corn, and onions. Cook until onions are tender. Cool. Layer evenly over pasta in pan; set aside. In a mixing bowl, combine mayonnaise, sour cream, and taco sauce. Mix well. Spread the mixture evenly over the top in the pan. Cover and chill for several hours.

Posted: 8/25/1997

Salads & Dressings

Rated by 1 users (4.00)

WW Points^* : 5.84

10 servings

Nutrition Facts
Servings Per Recipe 10
Amount Per Serving
Calories 307 Calories from Fat 123 (40%)
% Daily Value *
Total Fat 6g	9%
Saturated Fat 1g	5%
Monounsaturated Fat 1g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 1g	0%
Sodium 589mg	25%
Potassium 0mg	0%
Total Carbohydrate51g	17%
Dietary Fiber 5g	20%
Sugars 6g
Protein 10g	20%
* 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.