Cowboy Style Pasta Salad

• 500 mL (2 cups) farfalle
• 15 mL (1 tbsp) sunflower oil
• 450 g (1 lb) medium‑lean ground beef
• 1 small chopped red onion
• 10 mL (2 tsp) chopped garlic
• Salt and pepper to taste
• 3 halves of varied coloured bell peppers cut into cubes
• 250 mL (1 cup) kernel corn
• 100 g (3 1/2 oz) diced yellow cheddar
• 12 cherry tomatoes cut in half
• 60 mL (1/4 cup) minced fresh cilantro
• 1/2 can of black beans 540 mL, rinsed and drained

For the dressing:

• 250 mL (1 cup) mayonnaise
• 15 mL (1 tbsp) Dijon mustard
• 15 mL (1 tbsp) chopped garlic
• 15 mL (1 tbsp) honey
• 2.5 mL (1/2 tsp) chipotle
• 1/2 lemon (zest and juice)