Mexican Pasta Salad

1 12 oz. package of rotelle pasta cooked and drained

1 cup red onion (1 med)

1 cup red bell pepper

1 can Mexi-corn 8 oz. drained (may use regular corn)

1 can diced green chilies (4 to 7 oz)

1 to 2 chopped jalapenos

1/4 cup chopped fresh cilantro

1 cup prepared Italian salad dressing

1 tablespoon Chili powder

2 teaspoons ground cumin

1 cup Mexican cheese (or cheddar) optional

In lg. bowl, combine pasta, onion, red pepper, chiles, jalapenos, and cilantro

In small bowl, combine 1 cup Italian dressing, chili powder and cumin pour over pasta mixture tossing to coat will.

Chill at least 4 hrs.

When ready to serve sprinkle cheese on top.