Title: Mexican Pasta Salad
Categories: None
Yield: 1 Servings

1 pk Elbow macaroni; cooked and
-drained
1 sm Tub FF sour cream
1 cn Mexicorn; drained
1 cn Kidney beans; drained
1 cn (small) chopped olives;
-drained
1/2 Jar picante sauce or salsa;
-any "heat" level
1 tb Cumin
1 tb Chili powder
Salt
Pepper

I threw this all together in a large tupperware bowl with a lid, put on the
lid and tossed to mix. Served cold, although the next day I warmed up some
of the leftovers and it was really good hot too. My measurements for the
spices may not be exact - I go more by flavor, put a shake here and a shake
there, taste, and then add more if needed.

Posted to fatfree digest by "Baumbach, Dawn" on
Aug 11, 1998, converted by MM_Buster v2.0l.