Southwest Pasta Salad

(audrey)
Dressing:
6 T fresh lime juice
1/4 c white wine vinegar
4 cloves garlic roughly chopped
1-1/2 t chili powder
1 t cumin
1/2 t coriander
1/2 t sea salt
2 t sugar
3/4 c olive oil
1/2 c roughly chopped cilantro.  

Salad: 
Zest from two limes
1/2 lb. bowtie pasta (I used penne because I couldn't find whole wheat bowtie) cooked according to directions
1 (14oz) can black beans, drained and rinsed
2 tomatoes or 3/4 c halved cherry tomatoes
1 large yellow, red, or orange bell pepper, seeded and diced
1/2 c sliced green onions
1/2 c frozen corn, thawed
8 oz. grilled chicken, optional; salt and pepper to taste
1/2 c shredded Monterey Jack cheese
lime wedges for garnish, optional.

Step 1. For the dressing: Process lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender until smooth. With the blender running on slow speed, add the oil in a steady stream until incorporated. Turn off blender and add cilantro. Pulse 5 - 6 times so cilantro gets broken up but some pieces still remain intact.

Step 2. For the salad: Zest limes and place zest in large salad bowl. Place cooled, cooked pasta in with zest. Add beans, tomatoes, pepper, green onions, corn and chicken if desired. Toss with dressing. Season with salt and pepper to taste. For best results, chill 1 hour before serving. Right before serving, sprinkle cheese on top and serve with lime wedges.