Southwestern Pasta Salad

I needed to make a side dish for my sister-in-laws baby shower so I ran across this recipe on Our Best Bites website.  This was pretty good but I did make a few changes.  I got a lot of compliments on it so I will pass this recipe along. I doubled the recipe and it made a ton!  It's pictured without cilantro because I had to go back to the store to get some.

Ingredients:
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1 14 oz can corn, drained
zest from 2 limes
optional: 8 oz diced cooked chicken
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)
Small hot pepper chopped finely, if you like more spice, add more (I used a Hawaiian red pepper I had frozen in freezer.

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)--I did add more to tame down the tang
3/4 C canola oil
1/2 C roughly chopped cilantro
1/4 tsp ground pepper

Directions:
To prepare dressing place boiled pasta in salted water until cooked.  While it’s cooking, prepare dressing.
First zest your limes and place the zest in a large salad bowl.  Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a bowl.  Add the cilantro.  It may seem like a lot of dressing but it all soaks into pasta.  When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn, and hot pepper, and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.  Makes about 4-6 dinner sized servings or 10-12 side servings.