Southwestern Pasta Salad

• 1 cup Renee's Southwest Ranch Dip
• 1 Tbsp. 40%-less-sodium taco seasoning mix
• 3 cups rotini pasta, cooked, cooled
• 1 can (19 fl oz/540 mL) kidney beans, rinsed
• 1 can (12 fl oz/341 mL) corn, drained
• 1/2 cup each chopped green and red peppers
• 1/2 cup sliced black olives
• 1/2 cup each chopped celery and green onions
• 1 tomato, chopped
• 1/2 cup Cracker Barrel Shredded Old Cheddar Cheese

1. Whisk dip and taco seasoning mix until blended.
2. Combine all remaining ingredients except cheese in large bowl.
3. Add dip mixture; mix lightly.
4. Top with cheese.

taco, rotini pasta, corn, red peppers, black olives, celery, tomato, cheddar cheese

Taken from www.kraftrecipes.com/recipes/southwestern-pasta-salad-190007.aspx (may not work)