Mexican Fiesta Salad

2 cups dried penne pasta
1/2 cup frozen whole kernel corn
1/2 cup light dairy sour cream
1/3 cup mild or medium chunky salsa
1 Tbs snipped fresh cilantro
1 Tbs lime juice
1 15oz can black beans, rinsed and drained
3 medium plum tomatoes, chopped (1 cup)
1 medium zucchini, coarsely chopped (1 cup)
1/2 cup shredded sharp cheddar cheese (2 oz)

1) Cook pasta according to package directions, adding corn the last 5 minutes of cooking; drain. Rinse with cold water; drain again.
2) Meanwhile, for dressing, in a small bowl stir together the sour cream, salsa, cilantro, and lime juice. Set aside
3) In a large bowl combine the pasta mixture, black beans, tomatoes, zucchini, and cheddar cheese. Pour the dressing over pasta mixture; toss gently to coat.
4) Serve immediately or cover and refrigerate up to 24 hours.

Review: I used a whole box of penne and doubled the dressing ingredients. Well, I made a massive amount of food! It's yummy, filling and tastes incredibly fattening, although it can't be too bad. And, since it can be served cold, I bet it'll be great tomorrow for leftovers!