For years and years and years I made the same macaroni salad. Parties, picnics, summer dinners, it was always "Mom's Macaroni Salad." This is not that macaroni salad. This Fajita Pasta Salad is a recent addition to my repertoire, a more grown-up macaroni salad recipe, one I altered from its original hot-dish form. It's spicy and filled with chunks o' yum. For a complete meal, add cooled grilled chicken tenders and serve with rolls. Enjoy!

12 ounces dried campanelle pasta, cooked al dente and drained

8 ounces sour cream

1 cup mayonnaise

1/3 cup chipotle-lime marinade (sold in the condiment aisle)

2 tablespoons lime juice

1 teaspoon chili powder

1 teaspoon ground cumin

1 medium red sweet pepper, diced

1 medium green pepper, diced

4-6 green onions, sliced in 1/4-inch slices

1/3 cup snipped fresh cilantro (more or less, according to taste)

8 ounces cheddar cheese, diced

While pasta is cooking, combine sour cream, mayo, marinade, lime juice, chili powder and cumin. Rinse pasta with cold water until cooled. Add all but sour cream mixture; combine well. Add sour cream mixture and stir well, making sure everything is coated. Serve immediately or refrigerate until serving.

8-10 servings