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    Mexican Macaroni Salad

    Source of Recipe


    List of 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 cup ranch dressing
    1 package (1.25 oz) 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) red kidney beans, drained, rinsed
    1 can (6 oz) pitted large ripe olives, drained, cut in half
    1 can (4.5 oz) 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.




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