Southwestern Pasta Salad - cooking recipe

Ingredients

2 cups uncooked rotini pasta (8 oz.)
1 cup frozen sweet corn
1 (16 ounce) jar medium garlic-cilantro salsa (I use Muir Glen organic)
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse salt (kosher or sea)
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 (15 ounce) can black beans, drained, rinsed
1 (2 1/4 ounce) can sliced ripe olives, drained

Preparation

Cook pasta as directed on package, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
In large bowl, stir together salsa, olive oil, lime juice, and salt. Stir in pasta and remaining ingredients.
Cover; refrigerate at least 2 hours before serving.