- 6 cups uncooked rotini pasta
- 1 tablespoon grated lime peel, or more to taste
- 3 tablespoons lime juice, or more to taste
- 1 cup ranch dressing
- 1 (1.25 ounce) package Old El Paso® taco seasoning mix
- 1 large avocado, pitted, peeled and finely chopped
- 1 pint cherry or grape tomatoes, cut in half
- 1 cup shredded Cheddar cheese
- 2 tablespoons finely chopped fresh cilantro
- 2 medium green onions, sliced, including tops
- 1 (19 ounce) can Progresso® red kidney beans, drained, rinsed
- 1 (6 ounce) can pitted large ripe olives, drained, cut in half
- 1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
- 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 flavors.