Cook pasta according to package directions. Drain and rinse with cold water. Place in a large salad bowl.
Add black beans, the can of diced tomatoes and green chilies, scallions, fresh tomatoes, corn, and black olives.
Mix the dressing in a small bowl and pour over the salad. Toss gently.
Adjust seasonings according to taste.
Garnish as desired.
Note: Substitute wheat pasta for gluten-free if desired. Any shape can be used. We have found that gluten-free pasta that is a combination of corn and rice holds its shape the best.
You can use other vegetables in this salad, if desired. Suggestions would be green and red peppers, zucchini, jicama, and/or marinated artichoke hearts. Also, you could use kidney beans or chickpeas in place of the black beans.