Chili/Lime Salad

Ingredients:

• 1 pound WW pasta (rotini works well) cooked, drained and cooled a bit
• 1 jar roasted red peppers, julienne
• 1-1/2 cup corn
• 1 or 2 jalapeno peppers, seeded and very finely minced
• 3 T. minced red onion
• 2 handfuls snow peas (throw them in with the pasta just before it's done)
• 4 T. extra-virgin olive oil
• 2 T. chili powder
• 1/2 tsp. sea salt
• juice of 6 large limes, or more to taste

Directions:

Add olive oil, chili powder and salt to veggies in extra-large bowl. Mix well. Add cooked pasta and snow peas. Toss to coat. Refrigerate until chilled. Add lime juice at the last minute before serving. Add more lime before serving any leftovers because it breaks down over time.