Chili Bows

For every 4 cups cooked bows: 2 tablespoons grated parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon salt Cook pasta until al dente; drain and rinse. Heat oil to deep fry. Fry bows, about 1 cup at a time, until golden brown and crispy. Drain on paper towels. Toss remaining ingredients with bows (in plastic bag).