Ranch Mac Salad Recipes

SIMPLE RANCH CHICKEN MACARONI SALAD

Steps:

• Bring a pot of water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain, and pat dry.
• In a medium bowl, mix together the celery, olives, mayonnaise, sour cream, milk, chicken and Ranch dressing mix. Stir in macaroni until well blended. Refrigerate for 24 hours. Stir, and sprinkle paprika over the top before serving.

CREAMY RANCH MACARONI SALAD

Steps:

• Cook pasta al dente according to directions on package. Drain water then rinse pasta shells in cold water to stop them from further cooking. Set aside.
• In a large bowl, combine diced onion, diced celery and parsley. Mix well.
• Add cooled pasta shells to the onion mixture and toss until well mixed.
• Add the sour cream and half the ranch dressing mix to pasta mixture. Toss until well mixed.
• Add the mayonnaise and the remaining ranch dressing mix. Toss again until well mixed. Add shredded cheddar cheese and toss well once again.
• Cover and refrigerate for a couple of hours before serving.

RANCH PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cucumber and tomato. Drizzle with salad dressing; toss to coat. Sprinkle with cheese.

BACON RANCH MACARONI SALAD

Steps:

• Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a plate lined with paper towels until cool. Crumble the bacon.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
• Rinse macaroni with cold water until cool; drain.
• Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl.
• Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.

VEGAN CREAMY RANCH MACARONI SALAD

Steps:

• Blend the cashews, oil, vinegar, dried herbs, garlic powder, honey, onion powder, black pepper and 1 cup water in a blender (preferably high-speed) until smooth; season to taste with salt and refrigerate until cold.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes; rinse with cold water and drain. Spread evenly on a baking sheet, drizzle with oil and toss; let cool.
• In a large bowl, toss together the cooled macaroni, tomatoes, kale, celery, corn and bell pepper. Add the dressing and toss to combine.

MAC SALAD

Steps:

• If using taro, put on kitchen gloves and wash the taro. Bring 1 to 2 inches of water to a boil in a pot with a steamer insert, then put the taro in the insert and cover tightly with a lid. Steam until tender, about 3 hours. Transfer to a plate and let cool. Use a paring knife to remove the skin, then cut into 1-inch cubes.
• Fill a large saucepan with water and add a generous pinch of salt, so the water tastes like the ocean. Scrub the potatoes, then add to the saucepan - there should be just enough water to cover - and bring up to a simmer over medium-high heat. (Don't go for a roiling boil because you want to keep the potatoes intact.) Simmer until a paring knife inserted in the center goes in and out smoothly, 20 to 40 minutes. The potatoes should look barely translucent and have small cracks and a slightly crumbly texture on the surface. Drain carefully and turn out onto a sheet pan. When cool, peel and cut into 1-inch cubes.
• Meanwhile, bring a large pot of salted water to a boil. Add the eggs and cook for 10 minutes. Drain and immediately transfer to a bowl of ice and water. Replenish the boiling water, if needed, and add the macaroni. Cook until softened all the way through, at least 2 minutes past al dente. Drain well and immediately run under cold water to stop the cooking.
• When the noodles are cool, drain well and transfer to a large mixing bowl. Peel the eggs and grate them on the large holes of a box grater. Add them to the bowl, along with the potatoes, taro (if using), carrot, mayonnaise, garlic salt, sugar, black pepper, apple cider vinegar and hot sauce. Mix well with a spoon and adjust the seasonings to taste. Eat immediately or refrigerate for up to 2 days.

RANCH MACARONI SALAD FOR KIDS

Steps:

• Cook pasta in salted water according to package directions, about 5 to 7 minutes, until barely al dente.
• Drain well and put into a medium bowl.
• Pour vinegar over pasta and stir to combine.
• Let sit 15 minutes, stirring occasionally, about 15 minutes until vinegar is absorbed and pasta has cooled.
• Add pepperoni and cheddar cheese and stir to combine.
• In a small bowl combine mayonnaise, yogurt, buttermilk, green onion, celery, radish, and onion, and garlic.
• Stir to combine.
• Season with salt and pepper to taste.
• Pour over pasta mixture and gently stir to combine.

RANCH MAC SALAD

Steps:

• Cook noodles according to package, drain and rinse with cold water.
• Use half mayo and half ranch dressing to desired consistency. Combine with cooled noodles.
• Toss in chucked ham, diced onions, tomatoes, peas, and fresh veggies and mix together. Check that it's not too dry...add more mayo and ranch to taste.
• Sprinkle with cheese just before serving.

BACON RANCH MACARONI SALAD

Steps:

• Cut bacon into small bits and fry until very crispy. Drain and let cool.
• Shred carrots, and mix with peas, noodles, and bacon in a large bowl.
• Cover with the Miracle Whip.
• Mix in Ranch packet.
• Best if chilled overnight.