Mexican Pasta Salad - cooking recipe

Ingredients

1 1/4 lb. fusilli pasta
1 1/2 Tbsp. plus 1/3 c. olive oil
1 (2 1/2 lb.) roasted chicken, skinned and meat shredded
4 large tomatoes, seeded and diced (about 4 c.)
3 c. corn kernels (fresh or frozen), thawed
3 large carrots, thinly sliced on diagonal and slices cut lengthwise into thin strips
1/2 large red onion, chopped
2 Tbsp. plus 1 tsp. Dijon mustard
2 Tbsp. plus 1 tsp. fresh lime juice
2 jalapeno chilies, seeded and minced
1 1/4 tsp. chili powder
1 1/4 tsp. ground cumin
2 bunches fresh cilantro, coarsely chopped

Preparation

Cook fusilli pasta in large pot of boiling salted water until just tender, but still firm to bite.
Drain.
Rinse pasta with cold water to cool.
Drain pasta well.
Transfer to a large bowl.
Add 1 1/2 tablespoons olive oil and mix thoroughly to coat.
Add shredded chicken, diced tomatoes, corn kernels, carrot strips and chopped onion.
Toss.
Mix Dijon mustard and fresh lime juice in small bowl.
Gradually mix in remaining 1/3 cup olive oil.
Mix in chilies, chili powder and ground cumin.
Add dressing and chopped cilantro to salad; mix to blend.
Season to taste with salt and pepper.
Salad can be prepared 4 hours ahead.
Store in refrigerator, covered.
Serves 8.