Southwestern Pasta Salad

This week we had a potluck at work and the night before I was trying to figure out something to take that didn't involve me running to the store and wasn't too labor intensive. The guidelines for the potluck were pretty specific, too, so I was stumped. It had to be healthy, green, and tasty. I figured everyone would be bringing green salads, since that would be an easy thing, so I was trying to think of something else. I ended up throwing this together and it was a hit, everyone loved it! This is a great side dish or main dish. If you want to jazz it up just a little more for a main dish, go ahead and throw in some diced cooked chicken and corn.


Southwestern Pasta Salad

1 pkg. (12 - 16 oz) whole grain rotini, cooked and cooled
1 can (15 oz) low sodium black beans, rinsed and drained
1/2 cup red onion, diced
1 bell pepper, diced (color of your choice, I used orange)
1 can olives, sliced (use a small can or a large can, depending on how much you like olives)
5-6 tomatoes, seeded and chopped
8 oz pepper jack cheese, diced
2 avocados, diced
handful chopped cilantro
1 lime, juiced
1 cup ranch dressing
2 Tb. taco seasoning mix

1. In small bowl, combine ranch dressing, taco seasoning, cilantro, and lime juice. Mix well.
2. In large bowl, combine all other ingredients. Pour dressing over pasta mixture and mix until everything is evenly coated. Serve immediately.

*If you are not going to be serving right away (I made mine the night before to take to work) you can still mix everything together except the avocado. Refrigerate up to 24 hours and add the avocado right before serving. It's just as delicious as it is when you first make it!