B.'s Mexican Pasta Salad

Recipe By: B.F.O
Prep: 10 min/Total Time: 40 min/Makes: 10-12 servings

12oz rotini pasta, cooked & rinsed in cold water
2 cans (4oz.) sliced ripe olives, drained
1 can (15oz.) red kidney beans, drained & rinsed
1 can (15oz.) black beans, drained & rinsed
1 can (15.25oz.) whole kernel corn, drained & rinsed
1-3 large avocados, cubed
½ red onion, diced
Dressing:
2 cups buttermilk
2 cups mayonnaise
1 package (1.1oz.) dry Hidden Valley Fiesta Dip

In a large serving bowl, gently toss together pasta, olives, beans, corn, avocados and red onion; set aside. In a medium mixing bowl, whisk buttermilk, mayonnaise, and Hidden Valley Fiesta Dip packet until well combined. Pour over pasta mixture and gently stir until coated. Place pasta salad in fridge for 30 minutes to an hour for dressing to thicken before serving. Can also add up to 2 cups of your favorite flavor of cheese cubed into mixture before adding dressing mixture.