Layered Southwestern Pasta Salad

8 ounces medium shells, elbows 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 mayonnaise (can use non-fat or lite)
1/2 cup sour cream (can use lite or non-fat)
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro or parsley

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-quart straight sided clear 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 or parsley.

Cover bowl tightly and chill overnight.