Southwestern Pasta

14 oz. bag Pasta
2 T. olive oil
3 c. grape or cherry tomatoes, halved
3 c. cooked fresh or frozen corn
1 yellow pepper, diced
1/2 red onion, chopped
1/2 c. real or light mayonnaise
2 T. Dijon mustard
2 T. fresh lime juice
2-3 T. pickled jalapeno peppers, chopped
1 1/4 t. chili powder
1 1/4 t. ground cumin
1/2 c. chopped cilantro
1 t. salt
1/2 t. pepper

Cook pasta in gently boiling water for approx. 6 minutes, until tender but firm. Drain and rinse with cold water. Lightly coat with olive oil.

Combine pasta, tomatoes, corn, yellow pepper, and onion in a bowl.

For dressing, mix mayo, mustard, lime juice, jalapeno peppers, chili powder, and cumin in a small bowl.

Toss dressing with pasta and veggies, add chopped cilantro and salt and pepper. Adjust seasoning to taste.