Recipe for cooking ranch macaroni salad

Super Salad Recipes :: Macaroni Salads

Ranch Macaroni Salad

2/3 C. bottled creamy ranch dressing
1 Tbsp. cider vinegar
1 lrg. jalapeo chile, seeded, chopped
1 tsp. sugar
8 oz. (1 3/4 C.) elbow macaroni, cooked according to
    pkg. directions, rinsed with cold water to stop
    cooking, drained
1/2 C. diced red bell pepper
1/2 C. diced celery
1/4 C. sliced scallions
1/2 tsp. salt
1/2 tsp. pepper

In blender or sm. food processor, blend together ranch dressing, vinegar, jalapeo and sugar; pour into lrg. bowl. Add remaining ingredients to bowl; toss until everything is evenly coated. (The salad can be made 6 hr. ahead and then refrigerated; bring to room temperature before servings.)

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