Mexican Salsa Salad

3 oz Elbow macaroni -- cooked and drained
1 c Chunky salsa
1 tb Red wine vinegar
1 ts Chili powder
1/2 ts Ground cumin
3 oz Monterrey jack cheese shredded

In a large bowl, combine macaroni, salsa, vinegar, chili powder, cumin. Add cheese. Cover and refrigerate at least 1 hour until well chilled. Toss and serve.

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