Southwestern pasta salad

My husband is obsessed with pasta salad. We think he has two stomachs: one for pasta salad, and one for everything else. Getting tired of the same old italian dressing-style salad, I found this gem and it was delicious. Cherry tomatoes? Black beans? Cilantro? Yes please!

Photo from Cinnamon Spice & Everything Nice

Southwestern Pasta Salad

Adapted from: Cinnamon Spice & Everything Nice

Ingredients
8-12 ounces pasta (medium shells, rotini, bowties or penne)
1/4 cup olive oil
1/4 cup lime juice
2 teaspoons honey
1 teaspoon Chile powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne/red pepper (or more)
1/4 teaspoon fresh black pepper
1/2 teaspoon garlic salt (or to taste)
3-4 green onions, sliced (green and white parts)
1 + 1/2 cups corn kernels, lightly steamed
1 can (14 ounce) black beans, rinsed and drained
1 pint grape tomatoes, cut in half
        Garnish: fresh chopped cilantro

Instructions
1. Cook the pasta according to package directions in plenty of salted water to al dente.

2. While the pasta is cooking make the dressing: whisk oil, lime juice, honey, chile powder, cumin, cayenne, salt and pepper together. Taste and tweak if needed. Cover and store in refrigerator.

3. Drain pasta and rinse. Allow to cool. Add to a large mixing bowl along with the onion, corn, beans and tomatoes. Add dressing and combine well. Taste and season with additional salt and pepper if needed. Store tightly covered in refrigerator; toss well before serving. Sprinkle individual servings with cilantro. Serves 8