Mexican Pasta Salad

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Mexican Pasta Salad

Prepare this creamy chilled salad in the morining and look forward all day to

a hearty,

corn-and-bean-studded treat. Lime and cilantro infuse the sour cream

dressing. This

south-of-the-border salad offers a terrific dish for toting. When you're

serving it at home,

spoon the salad over a layer of tortilla chips.

 

2 cups dried penne or rotini pasta

1/2 cup frozen whole kernel corn, thawed and drained

 

~~~Dressing~~~

1/2 cup light dairy sour cream

1/3 cup mild or medium chunky salsa

1 TB frresh cilantro, chopped

1 TB lime juice

 

1 can (15 oz.) black beans, rinsed and drained

1 cup (3 medium) plum tomatoes, chopped

1 cup fresh zucchini, chopped

1/2 cup (2 oz.) sharp Cheddar cheese, shredded  

 

1. Cook pasta according to package directions, adding the corn the last 5

minutes of cooking.

Drain pasta and corn. Rinse with cold water; drain again.

 

2. To make the Dressing: In a large salad bowl stir together sour cream,

salsa, cilantro, and

lime juice.

 

3. In the large salad bowl, add the pasta/corn mixture, black beans,

tomatoes, zucchini, and

cheese. Toss lightly to coat. Serve immediately or, if desired, cover and

chill.

 

Makes 4 servings.

 

Tip: Prepare salad; cover and chill for up to 24 hours. To serve, if

necessary, stir in enough milk

to make desired consistency.