Instructions: Notes: Start heating water for pasta in a covered pan before assembling the rest of the ingredients.

Cook pasta, uncovered, in 3 to 4 quarts boiling water until tender to bite, about 12 minutes. Drain, then rinse with cold water until cool; drain well.

While pasta cooks, chop the green onions and Roma tomatoes. Stem, seed, and mince jalapenos. Stem, seed, and cut the bell pepper into thin, short slivers.

In a large bowl, combine the pasta, onions, tomatoes, jalapenos, bell pepper, cilantro, and beans. Add the vinegar, oil, and cheese; mix well. Transfer to a serving platter. If desired, add salt to taste.

This recipe yields 4 to 6 servings.

Comments: Tina Williams of Pasadena is constantly thinking about new ways to cook food. Her pondering has paid off with this refreshing pasta salad - perfect for potlucks and picnics because it holds well. She sometimes serves the salad as a hot entree, simply omitting the cooling step for the cooked pasta. Williams, who is interested in healthful cooking that tastes delicious, adds bold seasonings when cutting back on fat and salt.

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