Layered Southwestern Pasta Salad

8 ounces Medium Shells, Elbow Macaroni, or other medium pasta shape - uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt - to taste
1 15-ounce can black beans - rinsed and drained
1 11-ounce can whole kernel corn - drained
1 red bell pepper - seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 2 1/4-ounce can sliced black olives - drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro

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-qt. straight-sided 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.

Cover bowl tightly and chill overnight.

Serving Size: 6