Southwest Macaroni Salad
- Reviews 1
Ready In: 30 mins
Serves: 8-10
Ingredients
- 1 (14 1/2ounce) box barillaplus rotini pasta
- 1 tablespoon lime peel, finely grated
- 3 tablespoons lime juice, fresh
- 1 (1 1/4ounce) package taco seasoning mix
- 1 pint cherry tomatoes, cut in half (or grape tomatoes)
- 1⁄2 cup sharp cheddar cheese, made with 2 percent milk, finely shredded
- 2 tablespoons cilantro, finely chopped
- 2 medium green onions, sliced
- 1 (16 ounce) can dark red kidney beans, rinsed and drained
- 1 (4 1/2ounce) can chopped green chilies, drained
- 1 (1 ounce) packet ranch dressing mix, use 1/2 package
- 1⁄4 cup low-fat buttermilk
- 1⁄2 cup nonfat milk
- 1⁄4 cup light mayonnaise
- 1⁄4 cup light sour cream
Directions
- Cook pasta according to directions on the package. Rinse with cold water to cool and drain .
- In a small bowl whisk together the ranch salad dressing mix, buttermilk, fat-free milk, light mayo and light sour cream. Stir in lime juice, lime peel and taco seasoning mix.
- In a large bowl, toss the cooked pasta with tomatoes, beans, cheese, green onions and green chilies. Pour dressing mixture over the salad and toss gently to mix.
- Cover and refrigerate for at least 1 hour before serving.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off