Bring a large pot of heavily salted water to a boil and cook the pasta according to the box instructions. Be sure not to overcook the pasta. Once cooked, drain the pasta, drizzle a couple of teaspoons of olive oil over it, and stir to prevent it from sticking. Set aside or refrigerate until ready to make the pasta salad.
While the pasta is cooking make the vinaigrette. In a small mixing bowl, add all the dried vinaigrette ingredients. Using a whisk, add the lime juice, followed by the olive oil. Set aside
In a large mixing bowl, add the rinsed and drained beans, chopped jalapeno pepper, chopped orange bell pepper, corn kernels, halved grape tomatoes, diced onion, chopped cilantro, and cooked pasta.
Whisk the dressing again and drizzle half the dressing over all the pasta salad ingredients. Toss to combine. Add more dressing as needed or reserve until serving.
Taste and season with more kosher salt or black pepper as needed. Refrigerate until ready to serve.