Southwestern Pasta Salad

• 1 lb your favorite pasta, cooked, drained and cooled (I use Barilla Plus bow tie)
• 1 (16 ounce) bottle ranch salad dressing (I use Hidden Valley)
• 2 chilpolte chilies in adobo seasoning (plus 1 Tbsp of sauce)
• 1 (15 1/2 ounce) can black beans, drained and well rinsed
• 1 (10 ounce) can Green Giant Mexicorn, drained (corn with red and green peppers)
• 1 (6 ounce) canmedium black olives, drained
• 1 (4 ounce) can diced green chilies, drained
• 1 (4 ounce) jarsliced pimientos
• 2 cups mexican shredded cheese (I use Kraft Mexican 4 Cheese)
• 2 -3 cups chicken, cooked (shredded or cubed)
• 1 -2 jalapeno pepper, seeded and chopped
• 4 -6 scallions, white and green thinly sliced

1. Pulse the chilies in adobo and Ranch dressing in a small food processor or blender (I use my Magic Bullet).
2. Mix remaining ingredients in a very large bowl (this makes a lot of salad).
3. Pour on the dressing and mix well.
4. Refrigerate at least 2 hours to meld flavors.
5. Serve.
6. If you like an added crunch, top with crumbled corn chips or any "Dorito" product (I use the crumbs from the bottom of the bag!).
7. I like to top my serving with Nacho Cheese Dorito crumbs and sliced scallions.
8. Like I said -make it your own!

favorite pasta, salad dressing, chilpolte chilies, black beans, mexicorn, canmedium black olives, green chilies, pimientos, shredded cheese, chicken, pepper, scallions

Taken from www.food.com/recipe/southwestern-pasta-salad-462080 (may not work)