Southwestern Pasta Salad

The bambinos were out of town this week, so we're having our 4th of July bbq tonight. The kids begged me not to make "that same old boring macaroni salad you force us to eat every year." Okay: challenge accepted. How about pasta salad with a south of the border kick? Aye caramba!

Southwestern Pasta Salad

1 lb farfalle (bowtie) pasta
2 cups frozen corn kernels
1 15-oz can black beans, undrained
8 oz grape tomatoes, sliced
1 packet taco seasoning
1 packet ranch dressing mix
16 oz sour cream (I use fat free)
8 oz jar salsa (mild, medium, or hot -- whatever you like)
8 oz shredded cheddar cheese
Crispy tortilla strips, for garnishing

1. In a large bowl, mix sour cream, ranch dressing mix, taco seasoning, and salsa. Add beans and tomatoes. Transfer to refrigerator.

2. Bring 4 quarts water to a boil. Add pasta. Return to a boil and cook 6 minutes, stirring occasionally. Add corn. Cook an additional 5 to 6 minutes, until pasta is tender.

3. Drain pasta and and corn. Add to refrigerated mixture. Stir in cheese. Chill at least 2 more hours before serving. Garnish with crispy tortilla strips if desired.

Add in ideas:
1. Make it a meal with cubed chicken breast cooked with taco seasoning
2. Kick up the spice with a can of chopped jalapenos
3. Add a 15 oz can of red kidney beans for extra protein