Corn and Black Bean Pasta Salad

Pillsbury Pasta salad especially for Bob for the week (or a couple of days anyway) while I am at work.

8 oz (2 1/2 cups) uncooked tiny bow tie pasta (tripolini) (I used wagon wheel, it seemed more manly than tiny bow ties and I used a 17.6 oz package)

2 cups frozen corn (I used a can of corn)

1/2 cup Italian dressing

1/4 cup tomato sauce (I used more of both the dressing and the tomato sauce since I used more pasta, like double each or more)

2 tablespoons finely chopped fresh cilantro (nope!)

1 teaspoon chili powder

1 (15 oz) can black beans, drained and rinsed

2 medium tomatoes, seeded and chopped (I used grape tomatoes instead)

Cook pasta according to package directions, adding corn during last minute of cooking time (no need to do this if you used the canned corn like I did).  Drain and rinse with cold water to cool.  Combine dressing, tomato sauce, cilantro and chili powder; whisk until well blended.  Combine past, corn, beans, tomatoes and dressing.  Toss gently to coat.

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