Taco Pasta Salad

I found this recipe in a Paula Deen Special Collector's Issue Magazine and I thought that it looked and sounded really yummy. It turned out pretty good, it was really quick and easy to put together and it is one of those dishes that you can add anything you want to it; next time I am going to add some avacado and chicken. I felt like it needed a little bit more seasoning or spice, but overall, it was good and everyone enjoyed it!
Taco Pasta Salad: (Paula Deen Magazine)

-2 cups mini bow tie pasta (or any kinda of small pasta), cooked and cooled to room temperature

-1 (15.5 ounce) can black beans, drained and rinsed

-1 cup frozen corn, thawed

-1 cup shredded Mexican blend cheese (I just used sharp cheddar)

-1 cup sour cream

-1/2 cup prepared salsa

-2 tablespoons chopped fresh cilantro

-2 teaspoons taco seasoning mix

In a large bowl, combine pasta, black beans, corn, cheese, sour cream, salsa, cilantro, and taco seasoning. Serve immediately, or chill salad until ready to serve.