Healthy Pasta Salad

I haven't done many recipes lately, but I have accumulated some since my last "Recipe Sunday". This is one I used to make a lot when I did an online diet program years ago called Bikini Bootcamp. The website still exists, and the book with the same title is available, but the online diet went away within a year of my having started it. That was probably in 2008 or so. Anyway, this is a quick and easy-to-make nutritious dish that can be a side or a meat-free meal. I use Protein Plus pasta; any pasta will work. I'm sure the same is true with the salad dressing, as long as it is some kind of "lite" Italian. If you're looking for a thick mayonnaise-based pasta salad, this isn't it. It's very light. You could throw in some celery, chopped bell pepper, cucmber, or onion -- whatever you want. Maybe even hardboiled eggs to up the protein, if you like them. (I don't.)

Ingredients:
1 box pasta, cooked according to package directions, drained and rinsed with cool water.
8 oz. mozzarella cheese (I like to use fresh mozzarella, but any kind will work)
1 pint cherry tomatoes
8 oz Ken's Lite Northern Italian salad dressing
1 can black beans, drained and rinsed
1 can vacuum-packed corn (like Summer Crisp)

Directions:
Set pasta aside until fully cool and drained. (If you put a teaspoon or so of olive oil in the water while the pasta is boiling, it's much less likely to stick together.)

Meanwhile, cut mozzarella into cubes and halve the cherry tomatoes. Place pasta in a large bowl; pour salad dressing over and mix well. Add remaining ingredients and stir gently to blend. Cover and chill at least one hour.