PEPPER JACK CHEESE MACARONI

1Lb. Elbow Macaroni
10 Oz. Box Frozen Corn, thawed
1 Red Bell Pepper, chopped
1 Red Onion, chopped
4 Celery Ribs, chopped
8 Oz. Brick of Pepper Jack Cheese, diced small
3 Tablespoon Red Wine Vinegar
Salt And Pepper
1/3 Cup Olive Oil
11/2 Cup Tomatillo Salsa
3 Tablespoons Cilantro, chopped

Cook the macaroni and drain and rinse with cold water. Let cool. Do not overcook and let it be mushy. In a large bowl combine the corn, cheese, bell pepper, celery and onion. Season with the salt and pepper. Add the cooled pasta. Toss to combine this. In a small bowl wisk together the olive oil with the red wine vinegar. Fold in the salsa. Then add this to the pasta mixture. Toss again to coat evenly. Then stir in the cilantro.