|Mexican penne salad||serves 4|
|8 oz, penne pasta||1 tsp ground cumin|
|1 cup salsa||1 1/2 cups cooked black beans|
|1/2 cup Italian dressing||1 cup frozen peas|
|1 tsp dried basil||1/2 sweet red pepper, chopped|
|1 stalk celery, chopped||1 small onion, chopped|
|1/2 cup chopped green olives||1/2 tsp brown sugar|
|1 tsp lime juice||plum tomatoes|
|Cook pasta according to package directions.
Drain and cool. Put the pasta in a
large bowl, add the remaining ingredients except for the tomatoes and combine
well. Chill. Before serving, add a few slices of the plum tomatoes to each serving.