Layered Southwestern Pasta Salad

2 c elbow macaroni -- cooked
1/2 tsp olive oil
1/2 tsp cumin
1/2 tsp salt
15 oz dark red kidney beans, canned -- drained and washed
2 c frozen corn kernels -- thawed
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
3/4 c fat-free mayonnaise
1/2 c fat-free sour cream
1/2 c taco sauce


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 13" 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.