Mexican Pasta Salad


1 lb colorful pasta in interesting shapes

2 tbsps olive oil

1/2 cup mayonnaise

2 tbsps dijon mustard

2 tbsps fresh lime juice

1 teaspoon jalapeno Tobasco

1 1/4 tsps chili powder

1 1/4 tsps ground cumin

1/2 cup cilantro

salt to taste

3 lg tomatoes diced

3 lg carrots julienned

1/2 lg red onion diced

3 cups corn kernels canned or frozen


Mix mayonnaise, mustard and lime juice in large bowl. Mix in jalapeno Tobasco, chili powder, cumin and cilantro. Add tomatoes, corn, onion and carrots and toss to mix.
Cook pasta until just tender but still firm to bite. Drain and toss with olive oil. Sprinkle with a little salt, toss and add to veggie mixture. Toss all to mix well.
Serve immediately or refrigerate overnight.