Description
Tangy ranch macaroni salad loaded with crisp fresh veggies and creamy dressing—zesty, refreshing, and perfect for cookouts or potlucks!
Ingredients
-
3 cups elbow macaroni
-
1 teaspoon salt
-
½ teaspoon ground black pepper
-
1¼ cups mayonnaise
-
½ cup sour cream
-
½ cup ranch dressing (homemade or store-bought)
-
2 teaspoons Dijon mustard
-
1 tablespoon apple cider vinegar
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon paprika
-
½ cup finely chopped celery
-
½ cup finely chopped red bell pepper
-
½ cup shredded carrots
-
½ cup chopped green onions
-
⅓ cup chopped dill pickles
-
¾ cup shredded cheddar cheese
-
2 hard-boiled eggs, chopped
-
2 tablespoons chopped fresh dill or parsley
Instructions
-
Cook the Pasta:
-
Bring a large pot of salted water to a boil.
-
Add macaroni and cook until al dente, about 8 minutes.
-
Drain and rinse under cold water; set aside.
-
-
Make the Dressing:
-
In a large bowl, whisk together mayonnaise, sour cream, ranch dressing, Dijon mustard, vinegar, garlic powder, onion powder, paprika, salt, and pepper.
-
-
Assemble the Salad:
-
Add the cooled macaroni to the dressing.
-
Mix in celery, bell pepper, carrots, green onions, pickles, cheddar, and eggs.
-
Stir until evenly coated.
-
-
Chill and Serve:
-
Cover and refrigerate for at least 1 hour.
-
Garnish with chopped dill or parsley before serving.
-
Notes
-
Best served chilled for optimal flavor.
-
Can be made up to a day in advance.
-
Add a splash of pickle juice for extra tang if desired.
-
Omit the eggs for an egg-free version.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American