Description
A creamy, tangy macaroni salad with ranch dressing that’s perfect for potlucks, picnics, and outdoor gatherings.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup mayonnaise
- 1 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 packet ranch seasoning mix
- 2 celery stalks, finely diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- Salt and black pepper to taste
Instructions
- Cook macaroni according to package directions until al dente. Drain and let cool.
- In a large bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, and ranch seasoning.
- Add cooled macaroni, celery, bell pepper, and red onion to the bowl.
- Fold in fresh dill and season with salt and pepper to taste.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Can be made 24 hours ahead – reserve some dressing to refresh before serving.
- For gluten-free version, use your favorite gluten-free pasta.
- Safe at room temperature for up to 2 hours.
- Add protein like chicken, cheese, or chickpeas for a main course.
- To revive dry leftovers, mix 2 tablespoons each of mayonnaise and Greek yogurt with 1 teaspoon vinegar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mix
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: macaroni salad, ranch pasta salad, potluck dish, cold pasta salad, summer salad
