Southwest Macaroni Salad

• 1 (14 1/2 ounce) box barillaplus rotini pasta
• 1 tablespoon lime peel, finely grated
• 3 tablespoons lime juice, fresh
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 pint cherry tomatoes, cut in half (or grape tomatoes)
• 1/2 cup sharp cheddar cheese, made with 2 percent milk, finely shredded
• 2 tablespoons cilantro, finely chopped
• 2 medium green onions, sliced
• 1 (16 ounce) can dark red kidney beans, rinsed and drained
• 1 (4 1/2 ounce) can chopped green chilies, drained
• 1 (1 ounce) packet ranch dressing mix, use 1/2 package
• 1/4 cup low-fat buttermilk
• 1/2 cup nonfat milk
• 1/4 cup light mayonnaise
• 1/4 cup light sour cream

1. Cook pasta according to directions on the package. Rinse with cold water to cool and drain .
2. In a small bowl whisk together the ranch salad dressing mix, buttermilk, fat-free milk, light mayo and light sour cream. Stir in lime juice, lime peel and taco seasoning mix.
3. In a large bowl, toss the cooked pasta with tomatoes, beans, cheese, green onions and green chilies. Pour dressing mixture over the salad and toss gently to mix.
4. Cover and refrigerate for at least 1 hour before serving.

barillaplus rotini pasta, lime peel, lime juice, taco seasoning mix, cherry tomatoes, cheddar cheese, cilantro, green onions, dark red kidney beans, green chilies, dressing mix, lowfat buttermilk, nonfat milk, light mayonnaise, light sour cream

Taken from www.food.com/recipe/southwest-macaroni-salad-308108 (may not work)