Mexican pasta salad

8 oz. uncooked pasta 1 (15 oz.) can black beans 1 (15 oz.) can whole kernel corn 1 (15 oz) can garbanzo beans, drained 1/2 C. chopped fresh cilantro 1/2 to 1 bell pepper, chopped 2 C. grated cheese 1/2 C. sliced olives 1 1/2 to 2 C. salsa Cook pasta according to pkg. directions. Drain, rinse in cold water and drain well. Drain and rinse black beans. Drain corn and garbanzo beans. Mix together all ingredients in recipe, except salsa. Add about 1 C. salsa and mix. Refrigerate to blend flavors. Before servings, moisten to taste by stirring in up to 1 C. more salsa. Serve in a bowl lined with tortilla chips. Garnish with a dollop sour cream, salsa, and a sprig of cilantro.