Mexican Macaroni Salad

Mexican macaroni salad
  • Hot
  • 1 Hour
  • Beans
  • Serves 10
  • Salads
Spice and lime flavor this crowd-pleasing meatless salad.

Ingredients

  • 6 cups (1.5 L) uncooked rotini pasta (1 lb/ 500 g)
  • 1 to 2 tbsp (15-25 mL) grated lime peel (from 2 medium limes)
  • 3 to 4 tbsp (45-60 mL) lime juice (from 2 medium limes)
  • 1 cup (250 mL) ranch dressing
  • 1 pouch Old El PasoTM Taco Seasoning Mix
  • 1 large avocado, pitted, peeled and finely chopped
  • 2 cups (500 mL) cherry or grape tomatoes, cut in half
  • 1 cup (250 mL) shredded Cheddar cheese
  • 2 tbsp (25 mL) finely chopped cilantro
  • 2 medium green onions, sliced (including tops)
  • 1 can (19 oz/ 540 mL) red kidney beans, drained, rinsed
  • 1/2 cup (125 mL) pitted large ripe olives, cut in half
  • 1 can Old El PasoTM Chopped Green Chilies, drained

Preparation

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