Instructions: Cook pasta according to package directions.

Meanwhile combine beans, corn, peppers, onions, cilantro and cabbage in a large serving bowl . Drain the pasta and add to the vegetables. Add the salad dressing. Adjust seasoning with salt substitute. Chill 30 minutes.

Remove the pasta from the refrigerator then make quesadillas. Spray a griddle or skillet with vegetable oil. Put 2 tortillas on the heated griddle. Distribute the cheese and cilantro on top. top with the other tortillas to form a "sandwich." Lightly brown both sides. Serve, quartered.

TIP - Ancho Honey Dressing is a vinaigrette is bursting with unique Southwestern flavor. Great as a marinade for meats and game or drizzle over your favorite garden salad. Try it with the sauteed or grilled vegetables. Bottled for Dean Fearing, chef, Mansion at Turtle Creek (http://www.dxmarket.com/deanfearingclassics/products/7809.html)

Alternative (tested): bottled cilantro lime vinaigrette. Add to taste garlic, honey, balsamic vinegar, peanut oil, salt, pepper and ancho barbecue sauce.

NOTES : Corn sings a duet: the pasta and kernel. This is Bobs idea of heaven. It was very good.

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