Vegetarian Taco Pasta Salad

• 1 (18 ounce) package radiatore, cooked and drained
• 1 (16 ounce) bottle ranch dressing
• 1 (1 1/4 ounce) envelope of hot and spicy taco seasoning mix
• 1/4 cup Italian dressing (I use Paul Newmans Own Family)
• 1 teaspoon jalapeno, seeded and chopped
• dried chipotle powder
• 2 (15 ounce) black beans (rinsed and drained)
• 2 (15 ounce) dark red kidney beans (rinsed and drained)
• 2 (15 ounce) corn (drained)
• 3 -4 green onions, chopped
• 1/2 red bell pepper, chopped
• 2 teaspoons garlic
• 1/4 red onion, chopped
• Mexican blend cheese (I use sargentos)
• 2 (15 ounce) cans diced tomatoes with jalapenos (drained and squeezed)
• black olives (optional. amount according to taste) (optional)

1. Placed cooked radiatore in large bowl and add black beans, kidney beans, corn, green onions, red bell pepper, garlic and red onion, tomatoes, Black olives if your using them.
2. Sauce:
3. in a bowl mix the ranch dressing, taco seasoning mix, Italian, jalapenos. Mix thourghly. I sprinkle the chipotle seasoning to taste.
4. pour sauce over the pasta bowl, add the cheese to your liking and stir till well coated.
5. Chill for 1 hour -- although this is better the more it ages so can be made a day or two ahead.
6. Note: You will probably have more dressing than you need, I used it as a dip with chips and cheese -- Yummy!

italian dressing, jalapeno, chipotle powder, black beans, dark red kidney beans, corn, red bell pepper, garlic, red onion, blend cheese, tomatoes, black olives

Taken from www.food.com/recipe/vegetarian-taco-pasta-salad-307414 (may not work)