Mexican Pasta Salad

We are going to be tailgating tomorrow for my hubby's favorite time of year....the Monster Jam. I wanted to make a pasta salad that would keep without refrigeration. I started dreaming up different concotions and came up with this. I found a dressing recipe here, but I tweaked it a bit.

Mexican Pasta Salad

1 pound pasta, cooked and cooled
1 can black beans, drained and rinsed
1/2 bag frozen corn, cooked and cooled
1/2 small red onion diced
2 tomatoes diced
(I was going to use a roasted red pepper, but I didn't get to use it this time)

Dressing
Juice of 2 limes
1 clove of garlic minced
2 Tbsp olive oil
1 1/2 tsp cumin
1 teaspoon salt
1/2 teaspoon black pepper
2 Tbsp chopped cilantro
1/2 tsp honey

1. In a large bowl, combine pasta, black beans, corn, onion, and tomatoes.
2. In food processor (I used a mini one that came with my stick blender), combine garlic, lime juice, olive oil, cumin, salt, pepper, cilantro, and honey. Blend until combined and cilantro is well chopped.
3. Pour dressing over salad and mix well.