Southwest Pasta Salad

Heather shared this on the Stay's recipe blog a while ago and we just tried it. Steve and I loved it, the kids didn't really like it. I halved the recipe and it made a ton for us. I did not half the dressing.

She added this: I put *asterisks* around ingredients I usually leave out and {brackets} around ingredients I like to add

Cook 1 pound tricolor pasta until al dente; do not overcook

In a large bowl, combine the pasta with

½ cup finely chopped red onions

*½ green pepper, finely chopped*

1 cup frozen or canned corn(I just use a whole can of corn)

¼ cup chopped fresh cilantro

1 small can chopped green chili peppers (sometimes I leave these out and it's still good)

1 15 oz. can kidney beans, or black beans rinsed and drained (I still use the whole can, even when I half the recipe)

4 ounces cubed or shredded cheese (cheddar, taco mix, or colby jack works well)

{half to a whole avocado}

{one or two tomatoes, or some salsa}

{one or two whole green onions}

{chopped black olives}

{some chicken that I stir fried in garlic powder, chili powder, and oregano)

Whisk together these sauce ingredients in small bowl and then pour over those in the large bowl

3 Tbsp olive oil

3 Tbsp chicken or vegetable broth

5 Tbsp white-wine vinegar

3 Tbsp tomato sauce (or spaghetti sauce)

2 cloves minced garlic

1 Tbsp chili powder

1 tsp salt

1 tsp dried oregano