Pasta Salad (Southwest)

This American South-Western Pasta is tossed with a zesty dressing of lime juice, chili powder and cumin. Corn, black beans, red and green bell pepper, tomatoes and cilantro add texture, flavor and colour.

½ (16 oz) pkg rotini pasta
1/3 cup vegetable oil
¼ cup lime juice, freshly squeezed
2 Tbsp. chili powder
2 tsp. ground cumin
½ tsp. sea salt
2 cloves garlic, crushed
1½ cups whole kernel corn
1 (15 oz) can black beans, drained and rinsed
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ cup fresh cilantro leaves
1 cup Roma tomatoes, chopped

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.

In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

Stir in corn, beans, green pepper, red pepper and ½ of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro.

Serve chilled or at room temperature.

Makes 8 servings.