Mexican Macaroni Salad - cooking recipe

Ingredients

6 cups rotini pasta, uncooked (1 pound)
1 -2 tablespoon lime zest, grated (from 2 medium limes)
3 -4 tablespoons fresh lime juice (from 2 medium limes)
1 cup ranch dressing
1 (1 1/4 ounce) package taco seasoning mix
1 large avocado, pitted, peeled and chopped
1 pint grape tomatoes, cut in half
1 cup cheddar cheese, grated
2 tablespoons fresh cilantro, finely chopped
2 medium green onions, sliced (including tops)
1 (19 ounce) can red kidney beans, drained and rinsed
1 (6 ounce) can pitted ripe olives, drained and cut in half
1 (4 1/2 ounce) can green chilies, drained and chopped

Preparation

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