Mac and Jack Salad

Ingredients

• 4 servings bell pepper black
• 1 pound cavatappi corkscrew shaped hollow pasta 
• 4 ribs celery chopped
• 2 tablespoons flat-leaf parsley chopped
• 1 cup regular corn frozen
• 0.3 cup olive oil extra-virgin
• 8 ounce brick monterey pepper jack cheese diced
• 1  bell pepper red chopped
• 1 small onion red chopped
• 2 tablespoons red wine vinegar 
• 1 cup chipotle salsa green red hot store bought mild, , smoky
• 4 servings salt 

Equipment

• bowl
• whisk

Directions

1. Bring water to a boil, salt it and add pasta.
2. While pasta water is coming up to a boil and cooking, combine corn, pepper, onion and celery in a bowl with pepper Jack cheese. Season the veggies with salt and pepper.
3. Run pasta under cold water to cool it and drain it well.
4. Add pasta to vegetables and cheese.
5. Place vinegar in a small bowl and whisk in extra-virgin olive oil, then fold in salsa.
6. Pour sauce over salad and toss to coat evenly.
7. Garnish salad with cilantro or parsley and serve.