Zingy Summer Ziti Salad

(From Pasta Primo Vino 2014)

1 pound ziti
1/2 cup to 1 cup vidalia or red onion, thinly sliced
1 – 15 ounce can black beans, rinsed and drained
1 – 15 ounce can sweet corn, drained
1 pint grape tomatoes
6 ounces pepperjack cheese, shredded
1/2 cup orange bell pepper, diced (optional)
1 cup seedless cucumber, large dice (optional)

1/2 cup olive oil
1/4 cup canola oil
1/4 cup white wine vinegar
4 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon cumin
2 teaspoons salt
2 teaspoons sugar

Cook ziti according to package directions. Shock with cold water to stop cooking, drain well, and place in a large bowl.
Add onion, corn, beans and optional ingredients, if using, to ziti.
Place all dressing ingredients in a medium bowl, shaker jar, or blender. Vigorously whisk/shake/blend dressing ingredients and pour over salad. Use a large spoon to gently stir salad until dressing is well-distributed.
Chill until serving time. Slice grape tomatoes in half and add to salad along with cheese. Gently stir to combine into the salad and to re-distribute the dressing.