Mexican Pasta Salad

Peter and I really like this pasta salad. We're making it this week and I already feel like eating it. When we have made it in the past we have made it vegetarian - omitting the meat and adding black beans. We've also added chopped bell peppers and sliced black olives. It might also be good with some cheese in it.
The sauce is very tasty, though I usually use less jalapeno.


Ingredients

1 1/4 pounds fusilli pasta
1 1/2 tablespoons plus 1/3 cup olive oil


1 2 1/2-pound roasted chicken, skinned, meat shredded or 7 cups shredded cooked turkey
4 large tomatoes, seeded, diced (about 4 cups)
3 cups corn kernels (fresh or frozen, thawed)
3 large carrots, thinly sliced on diagonal, slices cut lengthwise into thin strips
1/2 large red onion, chopped


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

Preparation

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 1 1/2 tablespoons olive oil and mix thoroughly to coat. Add shredded chicken or turkey, diced tomatoes, corn kernels, carrot strips and chopped onion and toss.

Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in remaining 1/3 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. (Salad can be prepared 4 hours ahead. Cover and refrigerate.)