A cold southwestern pasta salad made simply with canned vegetables and lots of flavor.

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1. Cook your noodles according to package instructions. Drain and rinse with cold water. Allow to drip dry.

2. Drain your black beans and corn, and rinse.

3. Cut up your bell pepper, red onion, and tomatoes.

4. Chop up your cilantro.

5. Chop up your chicken.

6. In a large bowl, stir together your pasta, black beans, corn, bell pepper, red onion, tomatoes, cilantro, and chicken.

7. Stir in the chipotle ranch dressing until everything is evenly coated.

8. Cover bowl and place in the fridge for 1 hour, up to a few hours, then serve.

Use rotini or any medium pasta that holds dressing well.

This dish is great for meal prep or potlucks—flavors improve after chilling.

You can omit the chicken for a vegetarian version or use rotisserie chicken for convenience.