Buffalo Taco Salad - cooking recipe

Ingredients

1 lb cooked buffalo taco meat (Buffalo Style Beef Tacos)
1 lb whole wheat rotini pasta, cooked according to package
1/2 pint grape tomatoes, quartered
3 scallions, sliced
1 (8 ounce) can white shoepeg corn, drained
1 (8 ounce) package cheese, crumbles I used Monterey Jack, Colby and Cheddar blend
1 (8 ounce) bottle western salad dressing
1/4 cup hot sauce, preferrably Franks', less if you don't like it hot, you can always add more

Preparation

Prepare taco meat according to the recipe. Refrigerate. You need it to be cold.
Prepare pasta according to package directions; cool.
In a bowl, add taco meat, grape tomatoes, scallions, corn, and cheese crumbles. Stir to combine. Add in cold pasta.
In seperate bowl, combine Western salad dressing and the hot sauce. Taste to see if you need more hot sauce. Add if needed.
Pour dressing mixture over pasta mixture. Stir well to combine.
Refrigerate at least 2 hours to allow flavors to blend.