INGREDIENTS
6
cups uncooked rotini pasta (1 lb)
1
to 2 tablespoons grated lime peel (from 2 medium limes)
3
to 4 tablespoons lime juice (from 2 medium limes)
1
package (1 oz) Old El Paso® taco seasoning mix
1
large avocado, pitted, peeled and finely chopped
1
pint (2 cups) cherry or grape tomatoes, cut in half
1
cup shredded Cheddar cheese (4 oz)
2
tablespoons finely chopped fresh cilantro
2
medium green onions, sliced (including tops)
1
can (19 oz) Progresso® red kidney beans, drained, rinsed
1
can (6 oz) pitted large ripe olives, drained, cut in half
1
can (4.5 oz) Old El Paso® chopped green chiles, drained
DIRECTIONS
1
Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
2
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.
3
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.
High Altitude (3500-6500 ft)
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