Cook pasta al dente, according to package directions.
Dice and chop the veggies.
In a bowl, combine the veggies, black beans, lime juice, taco seasoning, salt and the taco ranch sauce. Toss to coat well.
Peel and dice the avocadoes. Add into the bowl with the 3/4 cup of cheddar or Mexican Cheese. Toss lightly and then serve in a bowl.
Add the broken taco shells on top or on your plate after serving.
You can add in some diced hot peppers to make it spicy.
Store in an air tight container.
I love topping this salad with Yellow Corn Taco Shells. I just break the taco shells up into little pieces and throw them right on top. Do not add those in the salad because it will get soft and soggy. I used the Ortega® brand as well (shown in photo). They have different varieties of taco shells so you can choose any option you want.
If you are making this salad ahead of time, save the avocados and add them in before serving. This prevents the discoloration of the avocados. Even though there is lime in this salad, the avocados will still discolor.
Cook the pasta al dente. If you over cook it the salad will become soggy.