I've made about every version of pasta salad out there, but this southwestern version includes one of my favorite ingredients - avocados! It was yummy, but has to be eaten the same day, otherwise the avocados turn brown. Darn those (yummy, delicious) avocados! Add them very last before serving.
1 pkg. pasta (use your favorite type/shape)
1 can olives, sliced
1-2 small Roma tomatoes, seeded and chopped
1 can black beans or kidney beans, drained and rinsed
1 can sweet corn, drained
1 ripe avocado
2-3 green onions, chopped
1 cup ranch dressing
1/2 cup mayonnaise
1/2 cup salsa, drain off extra juice
1 pkg. taco seasoning (won't use the whole thing)
1 cup shredded cheddar cheese
Boil pasta in salted water according to pkg. directions. Drain and cool. Add olives, tomatoes, beans, corn, green onions and mix well. Mix the ranch dressing, mayo and salsa. Sprinkle in some taco seasoning (according to taste) and mix again. Toss the dressing mix in with the salad ingredients. Stir in the shredded cheese, but save a little to garnish on top. Finally, cut the avocado in half. Cut one half in chunks, add to the salad and gently stir in so it doesn't get "mushed". Cut the other half in slices and use to garnish the top of the salad. If the salad seems like it needs more dressing, I usually just stir in more ranch dressing or mayo and sprinkle in a bit more taco seasoning.