Layered Southwestern Pasta Salad

20 minutes Prep: 20 minutes Cook: 0 minutes

120 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	cups	pasta, elbow macaroni	cooked
1/2	teaspoon	vegetable oil
1/2	teaspoon	cumin
1/2	teaspoon	salt
15	ozs	red kidney beans	dark, drained and washed
2	cups	corn	thawed
1/2	cup	sweet bell peppers
1/2	cup	onions	chopped
3/4	cup	mayonnaise, fat free
1/2	cup	sour cream, non-fat
1/2	cup	taco sauce

Directions

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 13inch 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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Nutrition Facts

Serving Size 129g

Amount per Serving

Calories 120 39% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 2.0g	12%
Trans Fat 0.0g
Cholesterol 12mg	4%
Sodium 320mg	13%
Total Carbohydrate 18.0g	6%
Dietary Fiber 2.0g	10%
Sugars 3.0g
Protein 4.0g	7%

Vitamin A	6%		Vitamin C	12%
Calcium	4%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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This recipe is ideal as most people have all the ingredients in their store cupboards. It is nutritious, very tasty and a wonderful winter warmer. When buying a leg of lamb, get the butcher to chop off the shank for you and freeze it until you have one or two and then make up the dish. Remember to add the onion and garlic, which is not mentioned in the ingredients.