Mexican Pasta Salad

*One recipe fills largest tupperware bowl amply!

Dressing: *Double the dressing
2 cups mayo
2 cups buttermilk
1 package ranch dressing dip powder (can use "fiesta" ranch package)

Salad:
2 (12oz) rainbow rotini pasta, cooked dente and rinsed
3 chicken breasts cooked and shredded
1 (15oz) kidney beans rinsed and drained
1 (15oz) can corn, drained
1 (15oz) garbanzo beans, rinsed and drained
1 green pepper, diced
1 red pepper, diced
1/3 red onion, chopped
1-2 jars/cans of artichokes, (marinated or not-doesn't matter) drained and chopped

Topping:
1/2 bag of tortilla chips (approx)
1 cup cheddar cheese, shredded

1. Combine dressing ingredients and set aside. DO NOT add dressing until ready to serve! Use extra dressing to keep noodles moistened. The noodles will absorb as it sits.

2. Combine all salad ingredients.

3. Just before serving, add most of dressing and crumble 2-3 handfuls of tortilla chips and stir into salad. Then top salad with another handful of crumbled chips and grated cheddar cheese.

4. Use remaining dressing to "freshen" up salad as it sits.