Mexican Macaroni Salad

• 1 pound Uncooked Rotini Pasta
• 2 Tablespoons Grated Lime Peel
• 4 Tablespoons Lime Juice
• 1 cup Ranch Dressing
• 1 package (1 1/4 Oz. Packet) Taco Seasoning Mix
• 1 whole Large Avocado, Chopped
• 1 cup Shredded Cheddar Cheese
• 1 can (3.8 Oz. Size) Sliced Olives
• 1 can (12 Oz. Size) Red Kidney Beans, Drained
• 3 Tablespoons Chopped Cilantro
• 2 cups Cherry Tomatoes, Chopped
• 1 can (4 1/2 Oz. Size) Green Chiles, Chopped

1. Cook the pasta according to package directions. Rinse with cold water, drain.
2. Grate limes and place the peel in a bowl. Squeeze the juice from the limes and add to the bowl with the ranch dressing, taco seasoning, and chopped avocado. Stir.
3. In a large bowl, toss the pasta with the remaining ingredients: cheese, olives, beans, cilantro, tomatoes, and chiles. Right before serving, pour the dressing on top and mix well.
4. Note: Dressing on pasta usually gets absorbed in a few hours and loses a lot of flavor. As mentioned above, I recommend holding off on the dressing until you are ready to serve it, within an hour or sooner.

rotini pasta, lime juice, mix, avocado, cheddar cheese, olives, kidney beans, cilantro, cherry tomatoes, green chiles

Taken from tastykitchen.com/recipes/salads/mexican-macaroni-salad/ (may not work)