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.