Southwest Chicken Pasta Salad

I got this recipe from one of those little seasonal cookbooks you get near the grocery checkout. Its been so long I don't remember where. This salad is hearty enough to eat as a main dish, even for Mark.

1 cup ditalini noodles or small shells
1 can corn; drained or corn cut off the cob (better)
1 each red, yellow & green bell peppers; chopped
2 chicken breasts cooked and cubed ( I prefer grilled)
1/4 cup sliced green onion
1 (15 oz) can black beans; rinsed and drained

Dressing:
2 tsp cumin
4 Tbsp fresh lime juice
2 Tbsp olive oil
2 tsp honey
1/2 tsp hot sauce

Combine dressing ingredients and set aside. Cook pasta as directed on package. Rinse and drain well. Combine pasta, corn, peppers, beans, chicken and green onion. Toss with dressing and refrigerate at least 1 hour.

I usually double the dressing recipe, or the salad is a bit dry.