Mexican Pasta Salad

mexican pasta salad
Serves 8.

1 pounds fusilli pasta
olive oil

Two cooked chicken breasts, meat shredded
1 bag cherry tomatoes, halved
~4-5 ears corn, roasted
1 can sliced olives
1/2 large red onion, chopped

4 tablespoons plus 2 teaspoon Dijon mustard
4 tablespoons plus 2 teaspoon fresh lime juice
3 jalapeño chilies, seeded, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well. Transfer pasta to large bowl. Add shredded chicken or turkey, tomatoes, corn kernels, olives and chopped onion and toss.
Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 2/3 cup olive oil. Mix in minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.