Pasta Mexican Seashell (Vgetarian)

1  cup		onions, chopped
1/2  cup		green bell pepper, chopped
15  ounces		black beans low sodium canned, drained
15  ounces		diced tomatoes low sodium canned
1/4  cup		sliced black olives
1-1/2  tablespoons		taco seasoning mix
1  teaspoon		pepper
1/2  lb.		Ronzoni Large Shell Pasta
1/4  cup		Salsa
3		Extra Virgin Olive Oil Cooking Sprays
1/2  cup		Sweet Corn Great Value No Salt Added

Tip: Click on the ingredient links to learn the nutritional information for all the Pasta Mexican Seashell (Vgetarian) ingredients. The serving size for any ingredient in Pasta Mexican Seashell (Vgetarian) may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2.While pasta is cooking, heat olive oil over medium heat in a large skillet. Cook onions and pepper in oil until lightly browned, 10 minutes. Stir in corn and heat through. Stir in black beans, tomatoes, salsa, olives, taco seasoning and salt and pepper and cook until thoroughly heated, 5 minutes.
3.Toss sauce with cooked pasta and serve.