Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
12        ounce         pasta rotelle -- cooked,drain,cool
1         cup           red Bermuda onion -- diced
1         cup           red bell pepper -- diced
8         ounce         corn, whole kernel, canned -- canned
4         ounce         green chiles -- diced
1         Tablespoon    jalapenos -- diced
1/4       cup           cilantro,parsley -- chopped
1         Tablespoon    chili powder
2         teaspoons     cumin powder
1         cup           Italian salad dressing -- nonfat

Preparation:

Preheat oven to 325 dgrees F. Coat 2 baking sheets with cooking spray. Beat whites in bowl until stiff, but not dry peaks. Beat in salt, sugar, vanilla and flour. Stir in coconut. Drop batter by rounded teaspoonfuls 1-inch apart on prepared baking sheet. Bake 20 to 25 minutes or until lightly browned. Let cookies cool briefly on baking sheets then transfer to wire racks to cool. In large bowl,combine pasta,onion,red pepper,corn,chilies,jalapenos and cilanto or parsley. In small bowl, wisk together salad dressing, chili powder and cumin. Pour over past