Southwestern Macaroni Salad

• 1 package (16 ounces) uncooked elbow macaroni
• 1 pound cherry tomatoes, quartered
• 1 cup frozen corn, thawed
• 1 medium green pepper, chopped
• 1 small red onion, chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/2 cup lime juice
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon garlic powder

Directions

• 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. Yield: 16 servings.