Mexican Fiesta Pasta Salad And Dressing

• 1 lb fusilli (uncooked)
• 1 1/2 tablespoons olive oil
• 4 large tomatoes, seeded and diced
• 3 cups corn kernels (fresh or frozen, thawed)
• 3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
• 1/2 large red onion, chopped
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lime juice
• 2 jalapeno peppers, seeded and minced
• 1 1/4 teaspoons chili powder
• 1 1/4 teaspoons ground cumin
• 1/2 cup fresh cilantro, chopped
• salt & pepper

1. Cook fusilli pasta according to package directions, until just tender but firm to the bite.
2. Drain pasta and rinse with cold water to cool.
3. Transfer drained pasta to a large bowl.
4. Add 1 1/2 Tablespoons olive oil and mix thoroughly to coat.
5. Add diced tomatoes, corn kernels, carrot strips and chopped onions; toss well.
6. In a small bowl, whisk together mayonnaise, Dijon mustard, and fresh lime juice.
7. Mix in minced jalapenos, chili powder, ground cumin and chopped cilantro.
8. Add dressing to pasta mixture and mix well to blend.
9. Season to taste with salt and pepper.
10. Chill at least 1 hour before serving.

fusilli, olive oil, tomatoes, corn kernels, carrots, red onion, mayonnaise, mustard, lime juice, peppers, chili powder, ground cumin, fresh cilantro, salt

Taken from www.food.com/recipe/mexican-fiesta-pasta-salad-and-dressing-127084 (may not work)