GAZPACHO PASTA SALAD

Terry, here's my twist on a recipe YOU posted in response to a request for mayo free picnic salads. I skipped the melted cheese and added more veggies since we're even wearing shorts in New England lately! We all loved it:

1 lb. penne or ziti, ridged is best
1 cup frozen niblet corn
1 can kidney or black beans, rinsed well
1 cup English or "burpless" cucumber, diced with skin on
3-6 scallions, sliced
1 large or two small orange and/or yellow bell pepper, diced

Dressing:

1 14.5 oz. can diced tomatoes in juice
2 TBS extra virgin olive oil
1 TBS chili powder
1/2 TBS oregano or basil, or fresh
snipped chives are nice
1 TBS dried parsley or fresh chopped to taste
fresh ground pepper
1/2 to 1 tsp. garlic powder

Prepare pasta al dente, adding frozen corn during last 4-5 minutes of
boiling. Drain. Meanwhile, chop veggies. Place tomatoes in salad or
pasta bowl, add olive oil, herbs, garlic and black pepper. Mix well, add beans and stir. Toss in scallions and drained pasta/corn. Add chopped
cukes and peppers, mix well. Adjust for pepper or more herbs, refrigerate overnight. Stir well and check for seasonings before serving.