Mexican Macaroni Salad

Mexican Macaroni Salad 6 cups uncooked rotini pasta (1 lb/ 500 g) 1 to 2 tbsp grated lime peel (from 2 medium limes) 3 to 4 tbsp lime juice (from 2 medium limes) 1 cup ranch dressing 1 pouch Taco Seasoning Mix 1 large avocado, pitted, peeled and finely chopped 2 cups cherry or grape tomatoes, cut in half 1 cup shredded Cheddar cheese 2 tbsp finely chopped cilantro 2 medium green onions, sliced (including tops) 1 can (19 oz) red kidney beans, drained, rinsed 1/2 cup pitted large ripe olives, cut in half 1 can Chopped Green Chilies, 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 flavours.