Tex-Mex Pasta Salad
1 pound tricolor corkscrew pasta, 3 tablespoons olive oil, 3 tablespoons nonfat chicken or vegetable broth, 5 tablespoons white wine vinegar, 3 tablespoons nonfat low-sodium tomato sauce, 2 cloves garlic minced, 1 tablespoon chili powder, 1 teaspoon salt, 1/4 teaspoon dried oregano, 1/2 cup finely chopped onions, 1/.2 grren pepper finely chopped, 1 cup frozen corn thawed, 1/4 cup chopped fresh parsley, 1 can (4 oz) green cili peppers chopped, 4 ounces pimento sliced, 1 can kidney beans rinsed and drained, 4 ounces low-fat cheddar cheese cubed, 1 tablespoon finely chopped fresh cilantro. Cook pasta. In a small cup whick together the oil, broth, vinegar, tomato sauce, garlic, chili powder, salt and oregano. Set the cup aside while mixing the other ingredients. In a large bowl, combine the onions, green peppers, corn, parsley, chili peppers, pimentos, beans, cheese, cilantro and black pepper to taste. Stir in the pasta. Pour in the oil mixture and toss gently to combine.