Mexican Macaroni Salad

• 2 whole Medium Limes, Zest And Juice (2 Limes Should Yield About 1-2 Tablespoons Zest And 3-4 Tablespoons Juice)
• 1 cup Low-fat Ranch Salad Dressing
• 1 package (1 Oz. Package) Lower Sodium Taco Seasoning Mix
• 1 pound Rotini Pasta, Cooked According To Package Instructions, Rinsed Thoroughly With Cold Water And Drained Well
• 2 whole Medium Avocados, Pitted, Peeled And Chopped
• 1 pint Cherry Or Grape Tomatoes, Cut In Half
• 4 Tablespoons Chopped Fresh Cilantro
• 1/2 cups Finely Chopped Red Onion
• 2 whole Medium Green Onions, Sliced
• 1 can (15 Oz Can) Dark Red Kidney Beans (drained And Rinsed)
• 1 can (2.5 Oz.) Can Sliced Black Olives, Drained And Chopped
• 1 can (4.5 Oz. Can) Chopped Green Chilies, Drained

1. Place the lime zest and juice in a small bowl. Add the ranch dressing and taco seasoning mix and whisk until well combined. Set aside.
2. In a large serving bowl, combine the well drained pasta with the avocado, tomatoes, cilantro, red onion, green onions, drained kidney beans, black olives and green chilies. Lightly stir until well combined.
3. Pour the dressing over the salad; toss gently to mix. Cover and refrigerate at least 1 hour before serving to allow the flavors to blend.
4. Recipe makes roughly 8 servings.
5. Adapted from Pillsbury.

medium limes, salad dressing, lower, rotini pasta, avocados, pint cherry, fresh cilantro, red onion, green onions, beans, black olives, green chilies

Taken from tastykitchen.com/recipes/salads/mexican-macaroni-salad-2/ (may not work)