Southwestern pasta salad

1. Cook the pasta according to the directions on the package; drain.
2. Rinse with cold water and drain.
3. Combine the pasta with 1 ¾ cups of creamy southwestern salad dressing.
4. Tossi gently.
5. Chill.
6. Spoon the pasta mixture onto a lettuce lined serving platter.
7. Top with the black beans, corn, red pepper, green onions and chopped cilantro.
8. Garnishi with cilantro sprigs, if desired.
9. Serve with the remaining cup of dressing.
10. Makes 6 servings.
11. Creamy southwestern salad dressing: 8 ounces nonfat sour cream (1 carton) 1 jar mild thick and chunky salsa (16 ounces) ½ tsp ground cumin 2 cloves garlic, minced combine all of the ingredients.
12. Chill.
13. Makes 2 ¾ cups per serving: 463 calories (5% from fat); 2. 2 g fat (0 g saturated); 0 mg cholesterol; 1026 mg sodium; 84. 1 g carbohydrate; 4. 8 g fiber; 18. 8 g protein.
14. [nan jacobs; birmingham, alabama] [shortcut chefs; southern living; november 1994].