Southwestern Pasta Salad



2 cups uncooked rotini pasta (8 ounces)
1 cup frozen sweet corn
1 jar salsa (16 ounces)
1/4 cup olive oil
3 tablespoons lime juice
1/2 teaspoon coarse (kosher or sea) salt
1/4 cup chopped fresh cilantro
1 medium red bell pepper, chopped (1 cup)
1 can ProgressoŽ black beans, drained, rinsed (15 ounces)
1 can sliced ripe olives, drained (2.25 ounces)

1. Cook pasta as directed on box, adding corn during last 2 minutes of cook time. Drain; rinse with cold water.
2. In large bowl, stir together salsa, olive oil, lime juice and salt. Stir in pasta and remaining ingredients.
3. Cover; refrigerate at least 2 hours before serving.

Makes 8 servings.