Layered Southwestern Pasta Salad

Ingredients

 * 1) 8 ounces medium shells, elbows or other medium pasta shape, uncooked
 * 2) 2 teaspoons vegetable oil
 * 3) 1/2 teaspoon ground cumin
 * 4) Salt to taste
 * 5) 1 (15 ounce) can black beans, rinsed and drained
 * 6) 1 (11 ounce) can whole kernel corn, drained
 * 7) 1 red bell pepper, seeds and ribs removed, cut into strips
 * 8) 3/4 cup sliced green onions
 * 9) 1 (2 1/4 ounce) can sliced black olives, drained
 * 10) 3/4 cup mayonnaise (can use non-fat or lite)
 * 11) 1/2 cup sour cream (can use lite or non-fat)
 * 12) 1/4 cup plus 2 tablespoons hot or mild salsa
 * 13) 2 tablespoons minced fresh cilantro or parsley

Directions
Prepare pasta according to package directions; drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin; salt to taste.

Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-quart straight sided clear glass bowl.

In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro or parsley.

Cover bowl tightly and chill overnight.