This recipe can be changed by what you have or don’t have in your pantry.  It makes a very large bowlful, suitable for a family reunion or a pot luck.  You might want to cut it into halves unless you’re feeding your in-laws.

TEX-MEX PASTA SALAD

1 small box pasta, elbows, bowties, corkscrews  (14-16 oz), cooked and drained
1 can crisp corn, drained
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
Chopped sweet onion, celery, sweet peppers (green, yellow, red, whatever)
1 cup golden raisins OR  Craisins, plumped in hot water
1 bag cheese cubes, or cube your own.  Pepper jack is real good
Some cut up leftover ham if you have some

Mix everything together.

DRESSING:

2 cups mayonnaise
1 cup salsa, medium or mild

Mix the mayo and salsa, reserve some to add just before serving the salad, because the pasta soaks it up.  Cover and chill before serving. Toss on a handful of fresh parsley or cilantro if you have some.  Makes a LOT.