Texan Style Pasta

                                                From: The Gathering Friends Celebrating Mother Nature

                                                                 Volume Four Cookbook

1 lb. pkg bow tie pasta
1 red pepper
1 yellow pepper
1 red onion
1 c. cilantro, minced
1 c. corn, frozen
12 oz. spicy Jack Cheese, diced
15 oz. can black beans

Cook pasta Al dente.  Remove seeds from red & yellow peppers.  Cut into long strips and cut in half.  Peel & Chop red onion and mince rinsed cilantro.  Rinse and pat dry frozen corn.  Dice spicy Jack cheese into small chunks. Drain and rinse black beans.  Toss all ingredients together an fold in Texan Spicy Dressing. Chill before serving.

Texan Spicy Dressing

1/3 c. oil

1 tsp. garlic powder

1 tsp dried oregano

1 tsp dry basil

1 tsp garlic pepper

1 tsp Dijon mustard

1/2 tsp crushed red pepper

1 tsp fresh lemon juice

1 1/2 c. apple cider vinegar

1/4 c. mayonaise

Mix all ingredients together in a blender and chill before serving.

*This pasta salad makes a large amount, at my Spring Gathering I only made half the recipe.  I also only used a few red pepper flakes in the dressing. I didn't want it too hot for the guests.