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Santa Fe Pasta

1 16-oz. package bowtie pasta
4-5 quarts water
½ cup grated Parmesan cheese
½ cup cooked yellow corn kernels
1/3 cup chopped cilantro
¼ cup chopped green onion
2 T. diced red bell pepper
2 T. diced green bell pepper
1 chicken breast fillet, cooked and diced

Dressing:

1¼ cups V-8 juice
1½ T. olive oil
1 T. red wine vinegar
1½ T. chili powder
¾ t. paprika
½ t. salt
¼ t. black pepper

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Prepare the pasta by bringing 4-5 quarts of water to a rolling boil in a large saucepan. Add pasta to the pan, and when water begins to boil again, cook for 8-11 minutes. Pasta should be al dente, or mostly tender but with a slight toughness in the middle. Whisk all of the dressing ingredients together in a small bowl. Cover and chill the dressing until you're ready to use it. When pasta is done, pour it into a large bowl. Add the dressing, then toss. Add the remaining ingredients to the pasta, and toss until combined. Cover and chill for several hours before serving. Yield: 8 Servings