Southwestern Pasta Salad

12 ounces shell pasta (or other macaroni shape), cooked "al dente", drained, rinsed and tossed with 1 T. olive oil

•   1/2 cup chopped Vidalia onion
•   2 T. chopped fresh cilantro
•   2 large ripe tomatoes, diced
•   2 4-ounce cans chopped green chiles
•   1 avocado, peeled and diced
•   1 T. fresh lime juice

Toss together. 

Dressing:

•   1 cup mayonnaise
•   1 cup sour cream
•   10-ounce can tomatoes and green chiles (Rotel)
•   1 T. minced fresh jalapeno
•   Salt, to taste

Whisk together all ingredients and toss with pasta mixture.

Serves 8.