Zesty Southwestern Pasta Salad - cooking recipe

Ingredients

8 ounces small shell pasta
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
2 cloves garlic, minced
1 1/2 cups frozen corn
1 (15 ounce) can black beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
1/2 cup fresh cilantro leaves, chopped
1 cup grape tomatoes, halved

Preparation

Prepare pasta according to package instructions.
When making pasta salad, I like to cook my pasta a minute or two less than recommended so it stays firmer in the dressing, and holds up better against breaking apart when tossing.
Drain and rinse under cold water.
In a large bowl whisk together oil, lime juice, chili powder, cumin, salt and garlic.
Gently stir in pasta and set aside.
Gently stir in corn, beans, green pepper, red pepper, onion, tomatoes and 1/2 of the cilantro leaves.
Garnish with the remaining cilantro.
Cover and chill at least 2 hours.