Fiesta Pasta Salad

• 8 ounces tri-color spiral pasta
• 1 (4 ounce) cansliced black olives
• 1 (12 ounce) bagfrozen mexicorn
• 1 (4 ounce) can diced green chilies
• 1 (15 ounce) can black beans
• 1 12 cups salsa (fresh or deli-made works best)
• 12 cup sour cream
• 1 cup shredded cheddar cheese

1. Place the beans, Mexicorn, chilies and olives in a colander over the sink.
2. Rinse thoroughly with cold water and allow to drain for several minutes.
3. In the meantime, cook the pasta according to package directions, then drain well.
4. In a large bowl, mix the salsa and sour cream.
5. Add the vegetable mixture and the drained pasta and mix well.
6. Stir in the cheese.
7. Cover and refrigerate at least 2 hours before serving.

pasta, black olives, mexicorn, green chilies, black beans, salsa, sour cream, cheddar cheese

Taken from www.food.com/recipe/fiesta-pasta-salad-392724 (may not work)