Southwest Pasta Salad

1 pound pasta (rotini, penne, etc.)
1 pound cherry tomatoes, quartered (I didn’t have fresh tomatoes, so I used a can of diced tomatoes)
1 cup frozen corn, thawed
1 medium green pepper, chopped (I didn’t have pepper so I used chopped fresh zucchini)
1 small red onion, chopped (I used yellow onion)
1 (2.25 ounce) can sliced ripe olives, drained
1/2 cup lime juice (used bottled)
1/4 cup olive oil
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon sugar (I used a bit more)
1 teaspoon salt
1 teaspoon garlic powder
¼- ½ cup chopped cilantro (not in original recipe, I just added it because I had it)
1 can drained, rinsed black beans (not in original recipe, but sounded good to me! You could use kidney beans too.)
I also tossed in a couple of tablespoons of jarred salsa that was sitting in the fridge.

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.

In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.