Ingredients
1 package (16 ounces) uncooked elbow macaroni1 pound cherry tomatoes, quartered1 cup frozen corn, thawed1 medium green pepper, chopped1 small red onion, chopped1 can (2-1/4 ounces) sliced ripe olives, drained1/2 cup lime juice1/4 cup olive oil1 tablespoon red wine vinegar1 tablespoon chili powder1 tablespoon ground cumin1 teaspoon sugar1 teaspoon salt1 teaspoon garlic powder
Preparation
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives.
In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.
