Southwest Pasta Salad

1 pound box bow tie pasta (farfalle)
1/4 cup olive oil
2 cups diced cooked chicken (a rotisserie chicken or leftover chicken is perfect)
8 green onions, chopped
6 plum tomatoes, chopped
1 can (15-oz.) hominy, drained (found with other canned beans)
1 can (15-oz.) black beans, drained
1 bottle (12-oz.) mild green taco sauce (salsa verde)
1 cup chopped fresh cilantro
1 tsp. salt
1/4 tsp. pepper
1 cup shredded sharp cheddar cheese

Directions:  
In a large pot, cook pasta in boiling water, stirring occasionally. 

Drain and rinse pasta and transfer to a large bowl.  Add oil and toss to coat.  Add remaining ingredients, except cheese, gently stir together.  

Add shredded cheese just before serving. 

Makes 8 servings.  Serve room temperature or cold.   (it's even better the second day)

Enjoy!