Mexican Pasta Salad

Found this in Gourmet Magazine in 2006. Great side or take-along for picnics.  Erin

1 lb fusilli pasta

1 1/2 Tablespoon olive oil

4 large tomatoes (seeded and diced)

3 cups corn kernels

3 large carrots, thinly sliced on the diagonal, slices cut lengthwise into thin strips

1/2 large red onion, chopped

1/2 cup mayonnaise

2 Tablespoon Dijon mustard

2 Tablespoon fresh lime juice

2 jalapeño chiles, seeded, minced

1. Cook pasta. Rinse with cold water. Drain.

2. Transfer pasta to a large bowl. Add 1/2 Tablespoon olive oil and mix to coat. Add tomatoes, corn kernels, carrot strips, and chopped onion. Toss.

3. Mix mayo, Dijon mustard, and fresh lime juice. Mix in jalapeños, chili powder, and ground cumin. Add dressing and fresh cilantro. Mix to blend. Salt and Pepper to taste.