South West Pasta Salad

So I am more than a little behind on posting this one. It is another one from the old picture folder of "remember that time I hosted an engagement party?" This was the version of pasta salad I decided to do. No Italian dressing here! It is covered in flavors of lime, cilantro and cumin. I really enjoyed it, and, an added bonus, the dressing for the salad also makes a great chicken marinade. It is definitely best fresh, but can be stored (w/o the cilantro) overnight in the fridge if you want.

I'm entering this South Western take on pasta salad into the newest Recipe Remix. Enjoy!

South West Pasta Salad (Adapted from Allrecipes)

• 1/2 (16 ounce) package gimelli pasta
• just under 1/3 cup vegetable oil
• just under 1/3 cup lime juice
• 1-2 tablespoons chili powder, to taste
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 2 cloves garlic, crushed
• 1 can of corn, drained
  
• 1 can black beans, drained and rinsed
• 1/2 diced green bell pepper
• 1/2 diced red bell pepper
• 1/2 cup fresh cilantro leaves
• 1 cup chopped roma (plum) tomatoes
• green onions
  

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 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.
3. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro and green onions. Serve chilled or at room temperature.