Mexican Pasta Salad

Mexican Pasta Salad 2 c elbow pasta 2 tbsp fresh lime juice 4 tbsp virgin olive oil 1 clove garlic, minced 1 tsp Kosher salt 1/4 tsp freshly-ground black pepper 1/2 cup fresh pico de gallo 3 plum tomatoes, finely chopped 1 c pitted black olives, coarsely chopped 1 (15 oz) can black beans, rinsed and drained 1 (5 oz) can chopped green chilies, drained 1 tbsp finely chopped fresh cilantro Cook the pasta according to the directions on the package. Drain. Meanwhile, put the lime juice in a large serving bowl. Whisk in the oil in a slow steady stream until incorporated. Stir in the garlic, salt, pepper, and pico de gallo. Add the hot pasta to bowl and stir to combine. Stir in the tomatoes, olives, beans, chilies, and cilantro. Refrigerate until cold, at least 1 hour or up to 2 days. Bring to room temperature before serving.