Description
End-Of-Summer Macaroni Salad is a creamy, crunchy, and colorful salad that combines elbow macaroni, fresh vegetables, and a tangy ranch dressing mix for the perfect side dish to round out your summer meals.
Ingredients
Units
Scale
- 1 pound elbow macaroni
- 3/4 cup mayo
- 1/4 cup sour cream
- 1 packet of dry ranch dressing
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 1 large tomato, diced
- 1/2 cup diced broccoli
- 1/2 cup diced cauliflower
- 1/2 cup shredded Cheddar cheese
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool the pasta.
- In a large bowl, combine the mayo, sour cream, and dry ranch dressing packet. Stir until smooth and well-combined.
- Add the cooked and cooled macaroni to the bowl, and toss to coat evenly with the dressing mixture.
- Fold in the shredded carrots, diced celery, tomato, broccoli, cauliflower, and shredded cheddar cheese. Mix gently to combine.
- Refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled and enjoy!
Notes
- For extra crunch, you can add a handful of diced red onion or bell peppers.
- If you prefer a lighter version, substitute Greek yogurt for the sour cream.
- Great as a side dish for picnics, barbecues, or potlucks!
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg