Chicken and Vegetable Pasta Salad

I served this at a beautiful bride-to-be's lingerie shower last weekend. It makes a large amount so feel free to either half the ingredients or plan on leftovers and lunches for the next few days.

1 lb. small seashell pasta (cooked according to package directions, drained and rinsed in cool water)

2 chicken breasts (poached and shredded)

1 red bell pepper, diced

1 green bell pepper, diced

3/4 cup diced carrots

1 small can shoepeg corn (drained)

1 can black beans (rinsed and drained)

Dressing:

1/2 cup rice wine vinegar

6 T. olive oil

4 t. Dijon mustard

1 t. ground cumin

1/2 t. salt

1/2 t. hot sauce

Combine the first seven ingredients together in a large bowl. Combine the dressing ingredients in a separate, smaller bowl and whisk until combined. Pour dressing over the salad ingredients and toss gently to coat. Serve at room temperature or chilled.