Chipotle Chicken Pasta Salad

I got this recipe from the recipe club I'm in. I thought it was really tasty.

Chipotle Ranch Dressing:

4 cloves garlic

1/2 teaspoon salt

2 cup mayonnaise

2/3 cup milk

4 tbsp. parsley minced

4 tbsp. chives, minced

1 green onion, chopped
2 tsp. white vinegar

1/2 tsp. ground black pepper

About 15 shakes of Chipotle Tabasco sauce (use more or less to taste)

Mash the garlic and salt to a paste, using the side of your knife. In a medium plastic container, whisk together the garlic, mayonnaise, milk, parsley, chives, green onion, vinegar, and pepper to taste. If the dressing is too thick, add a little more of the milk. Add the tabasco to taste. Hint: If you make sure that all of the ingredients are really cold, then tasting it will yield a better idea of adjustments. Tasting it a little bit warm, it’s not as good. Close the container and put in the refrigerator to combine the flavors for at least an hour.

Pasta Salad:

3 lbs. Gemelli pasta (or whatever you like)

2 cucumbers, peeled, seeded and diced

4 plum tomatoes, seeded and diced

1 can garbanzo beans drained and rinsed

1 can black beans drained and rinsed

1 bunch parsley, chopped

1 bunch green onion, chopped.

2 avoacados peeled, pitted, and diced

2 cups shredded chicken

Cook the pasta according to directions, then rinse and cool (I just run cold water over it) and drain thoroughly. Add all the ingredients to a very large plastic container. Add the dressing and toss thoroughly to combine. Refrigerate for 1 hour before serving.