Mexican Macaroni Salad

• 6 cups rotini pasta, uncooked (1 pound)
• 1 -2 tablespoon lime zest, grated (from 2 medium limes)
• 3 -4 tablespoons fresh lime juice (from 2 medium limes)
• 1 cup ranch dressing
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 large avocado, pitted, peeled and chopped
• 1 pint grape tomatoes, cut in half
• 1 cup cheddar cheese, grated
• 2 tablespoons fresh cilantro, finely chopped
• 2 medium green onions, sliced (including tops)
• 1 (19 ounce) can red kidney beans, drained and rinsed
• 1 (6 ounce) can pitted ripe olives, drained and cut in half
• 1 (4 1/2 ounce) can green chilies, drained and chopped

1. cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
2. Meanwhile, grate peel from limes; place in a small bowl. Squeeze juice from limes; add to peel in bowl.
3. Stir in dressing and taco seasoning mix.
4. Stir in avocado into dressing mixture.
5. In a large serving bowl, toss pasta with all remaining ingredients.
6. Pour dressing mixture over salad; toss gently to mix.
7. Cover and refrigerate at least one hour before serving to blend flavors.

rotini pasta, lime zest, ranch dressing, taco seasoning mix, avocado, grape tomatoes, cheddar cheese, fresh cilantro, green onions, red kidney beans, olives, green chilies

Taken from www.food.com/recipe/mexican-macaroni-salad-213336 (may not work)