Mexican Macaroni Salad

(29)
  15 reviews
  • 30|min prep time
  • 1|hr|30|min total time
  • 13 ingredients
  • 8 servings

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
cup ranch dressing
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. 1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  2. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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