Chipotle Pasta Salad

[peroxidepirate]

Recipe! I make pasta salads a lot in summer, usually without a recipe, but this one is so good I have to write it down so I can remember to make it again.

• 2/3 lb. small pasta (raw weight)
• 1 lb. cooked black beans (1 can, in this case)
• 1-2 cups diced bell peppers
• 1 cup green beans, cut up (sliced zucchini would also work)
• 4 or so scallions, sliced
• 2/3 cup? low fat mayonnaise
• 1-2 T? chipotle hot sauce
• shredded cheddar cheese

Cook the pasta, drain, and cool. Drain the beans and mix in. Saute the peppers and green beans, and let them cool as well. Mix everything but the cheese; keeps for 4 or 5 days. Add cheese to serve. Nom.

The chipotle mayo used as a dressing here is also really good as a dip or dressing for many things, especially sweet potato fries. Mmmm.