Black Bean-Chicken Salad with Creamy Cilantro Pesto Dressing

• 2 teaspoons olive or vegetable oil
• 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
• 1 teaspoon chili powder
• 1/4 teaspoon garlic salt
• 2 cups uncooked rigatoni pasta (6 ounces)
• 1 large tomato, chopped (1 cup)
• 1 can (15 ounces) black beans, rinsed and drained

Creamy Cilantro Pesto Dressing

• 1 1/2 cups chopped fresh cilantro
• 1/2 cup shredded Parmesan cheese
• 1/3 cup pine nuts
• 1/3 cup olive or vegetable oil
• 1/4 cup whipping (heavy) cream
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 1/8 teaspoon ground red pepper (cayenne)
• 2 cloves garlic