Mexican Inspired No-Mayo Macaroni And Cheese Salad - cooking recipe

Ingredients

12 ounces elbow macaroni
2 medium green peppers, fine chopped
2 medium red peppers, fine chopped
1 medium onion, fine chopped
1 cup scallion, chopped (1 cup after chopping)
5 -6 ounces sharp cheddar cheese (more or less to taste)
Dressing
1/2 - 2/3 cup salsa (not chunky, just a basic medium heat salsa, use mild if you don't want any heat)
6 -8 tablespoons sour cream, depending on how creamy you like the salad (I have used low fat, but don't use NO fat)
4 tablespoons fresh lime juice
2 limes, zested
2/3 cup fresh cilantro, fine chopped
2 teaspoons ground cumin
salt
pepper

Preparation

Dressing -- In a small bowl, add the salsa, sour cream, lime juice and zest, cilantro, cumin, pinch of salt and pepper. Mix well and refrigerate. NOTE: I start out with 1/2 cup salsa, and 6 tablespoons of sour cream. You can always add more once you dress the salad.
Pasta -- Simply cook in good salted water according to package directions.
Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions.
Toss -- Once the past is done, drain and this is one time where I actually rinse my pasta under cold water. Drain well. Add to the bowl with the vegetables and add the dressing and the cheese. Toss well. You can add a bit more sour cream and salsa if necessary. Taste for seasoning and add any more salt and pepper if needed. And remember - this is not a creamy mayo type of salad. This is a healthier light version so there is not as much dressing.
Serve -- ENJOY!