Southwestern Chicken Pasta Salad

SUPERB!! I love this salad! I am submitting this on behalf of my friend Christa......she is a fantastic cook and came up with this wonderful salad. I thought I would share it with all of you, enjoy! Note: Use a little more mayo than what you think looks right, it is absorbed into the pasta overnight. If it's too dry at first then it will be way too dry the next day. Salad is to be slightly moist after chilling. Cooking time is chilling time. It is best if chilled overnight to get all the flavors soaked in well.

• Ready In: 8 hrs 30 mins
• Serves: 6-8

Ingredients

• 1 (16 ounce) box  wagon wheel macaroni
• 1 (30 ounce) jar mayonnaise, use approx (3/4 of jar or the whole thing)
• 1⁄4 cup chili powder, less (to taste)
•  kosher salt (to taste)
•  fresh coarse ground black pepper (to taste)
• 1  medium  white onion, diced
• 3  fresh jalapenos, diced (optional)
• 2  green bell peppers, diced
• 1  red bell pepper, diced
• 1  orange bell pepper, diced
• 2 (12 ounce) cans  white and yellow corn, drained
• 2 (12 ounce) cans red kidney beans, drained and rinsed
• 2 (2 1/4ounce) cans  sliced black olives (Early California)
• 3 (6 ounce) packages  oscar mayer pre-cooked  chicken strips (oven roasted)

Directions

1. Season the chicken strips with cayenne red pepper (to taste) or Mrs. Dash Southwest Chipotle seasoning (to taste) - set aside.
2. Cook pasta 'al dente' - drain and rinse well with cold water.
3. In large bowl combine pasta, peppers, corn, beans and onion.
4. Next add the chicken, seasonings and mayo. Fold together (pasta and kidney beans can fall apart if you mix too hard).
5. Add more seasonings to taste if needed.
6. Chill overnight.