Layered Southwestern Pasta Salad

Ingredients

210 gr elbow macaroni
2 ml oil
1 gr cumin
1 gr salt
15 ozs dark kidney beans
300 gr corn
65 gr bell peppers
60 gr onions
180 ml fat-free mayonnaise
120 ml fat-free sour cream
120 ml taco sauce

Instructions

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 33 cm 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.