Mac n' Jack Salad

1 lb elbow macaroni
10 oz frozen corn, defrosted
1 red bell pepper, seeded & chopped
1 red onion, chopped
4 celery ribs, chopped
1 - 8 oz brick pepper jack cheese, diced
s/p
3 TB red wine vinegar
1/3 cup olive oil
1 1/2 cups tomatillo salsa (salsa verde) or chipotle salsa
chopped cilantro or parsley

1. Cook pasta until al dente. Drain & rinse with cold water to cool it down. Drain well.
2. While pasta cooks combine corn, red pepper, onion and celery in large bowl with cheese. Season with s/p.
3. Add cooled pasta to vegetable mixture.
4. Whisk together vinegar and oil. Stir in salsa. Pour over pasta & vegetables. Toss to coat evenly. Garnish with cilantro

This makes a lot and I think it was too much pasta, so unless you are making it for a large crowd or potluck or something, just use 1/2 lb or 3/4 lb of pasta. I also only used half a red onion and cut back the oil. Not a bad idea to make ahead and let it chill in the fridge.

Source: Rachael Ray's Book of 10, page 40