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 package directions.  Drain, rinse in cold water and drain well.  Drain and rinse black beans. Drain corn and garbanzo beans.  Combine all ingredients in, except salsa.  Add about one cup salsa and mix.  Refrigerate to blend flavors.  Before serving, moisten to taste by stirring in up to one cup more salsa.  Serve in a bowl lined with tortilla chips. Garnish with a dollop sour cream, salsa, and a sprig of cilantro.