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Ranch Macaroni Salad


  • 2/3 cup bottled creamy ranch dressing
  • 1 tablespoon cider vinegar
  • 1 large jalapeno chile, seeded, chopped
  • 1 teaspoon granulated sugar
  • 8 ounces (1 3/4 cups) elbow macaroni, cooked according to package directions, rinsed with cold water to stop cooking, drained
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 1/4 cup sliced scallions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
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  2. In blender or small food processor, blend together ranch dressing, vinegar, jalapeno and sugar; pour into large bowl.
  3. Add remaining ingredients to bowl; toss until everything is evenly coated. (The salad can be made 6 hours ahead and then refrigerated; bring to room temperature before serving.)

Per serving: Makes 6 servings. Per serving: 244 calories, 6 g protein, 32 g carbohydrate, 11 g fat, 2 g fiber, 10 mg cholesterol, 323 mg sodium