Description
This End-Of-Summer Macaroni Salad is a creamy, colorful, and refreshing dish perfect for summer gatherings, with a tangy ranch dressing and a medley of fresh vegetables.
Ingredients
Scale
- 1 pound elbow macaroni
- ¾ cup mayo
- ¼ cup sour cream
- 1 packet of dry ranch dressing
- ½ cup shredded carrots
- ½ cup diced celery
- 1 large tomato, diced
- ½ cup diced broccoli
- ½ cup diced cauliflower
- ½ cup shredded Cheddar cheese
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside to cool.
- In a large mixing bowl, combine mayo, sour cream, and the packet of dry ranch dressing. Stir until well mixed.
- Add the cooled macaroni to the bowl, followed by shredded carrots, diced celery, diced tomato, diced broccoli, diced cauliflower, and shredded Cheddar cheese.
- Mix everything together until well combined.
- Chill the salad in the refrigerator for at least 1 hour before serving.
- Serve cold and enjoy!
Notes
- For extra crunch, add some chopped pickles or onions.
- Swap the Cheddar cheese with your favorite variety for a different flavor.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg