Begin by bringing a large pot of salted water to a boil over high heat. Add 1 pound of gluten-free pasta and cook according to package instructions until al dente, about 8-10 minutes.

While the pasta cooks, chop and prepare your vegetables. In a large mixing bowl, combine 1/2 cup diced onions, 3/4 cup chopped bell peppers, 1 cup cooked black beans, and 3/4 cup corn. Toss everything gently together.

Once the pasta is done, drain it and rinse it under cold running water to cool it and prevent mushiness.

In the same large bowl with the vegetables, add the cooled pasta. Drizzle the spicy garlic dressing over, season with salt and pepper, and fold all ingredients together.

Serve immediately or cover tightly and store in the refrigerator for up to 4 days.