Tangy Ranch Macaroni Salad

A zesty twist on classic macaroni salad, this version combines creamy ranch dressing, crisp veggies, shredded cheese, and hard-boiled eggs for a flavorful and satisfying side dish.

Why You’ll Love This Recipe

• Zesty and flavorful – A creamy blend of ranch, Dijon, and vinegar delivers bold taste.
• Colorful and crunchy – Full of fresh, crisp vegetables and shredded cheese.
• Great for gatherings – Ideal for picnics, potlucks, and meal prep.
• No bacon needed – Deliciously vegetarian while still hearty and rich.
• Make-ahead perfection – Tastes even better after chilling.

Ingredients

• 3 cups elbow macaroni
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1/2 cup ranch dressing (homemade or store-bought)
• 2 teaspoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red bell pepper
• 1/2 cup shredded carrots
• 1/2 cup chopped green onions
• 1/3 cup chopped dill pickles
• 3/4 cup shredded cheddar cheese
• 2 hard-boiled eggs, chopped
• 2 tablespoons chopped fresh dill or parsley

Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 8 minutes. Drain and rinse under cold water; set aside.
2. Make the Dressing:
   In a large bowl, whisk together mayonnaise, sour cream, ranch dressing, Dijon mustard, vinegar, garlic powder, onion powder, paprika, salt, and black pepper until well combined.
3. Assemble the Salad:
   Add cooked macaroni to the dressing. Stir in celery, red bell pepper, carrots, green onions, pickles, cheddar cheese, and chopped eggs. Mix until evenly coated.
4. Chill and Serve:
   Cover and refrigerate for at least 1 hour before serving. Garnish with chopped dill or parsley for a fresh finish.

Servings and Timing

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 365 kcal | Servings: 8 servings

Variations

• Spicy Kick: Add chopped jalapeños or a splash of hot sauce.
• Low-Fat Version: Use light mayo and low-fat sour cream.
• Vegan Option: Substitute vegan mayo and omit the eggs and cheese.
• Extra Protein: Add cooked chickpeas or diced grilled tofu.
• Different Pasta: Try shells or rotini instead of elbow macaroni.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Make Ahead: Prepare up to a day in advance for best flavor.
• Freezing: Not recommended, as the texture of the dressing and veggies can change.

FAQs

Can I make this ahead of time?

Yes! This salad tastes even better after chilling for a few hours or overnight.

Can I use bottled ranch dressing?

Yes, use your favorite store-bought ranch or homemade if preferred.

What’s the best pasta for macaroni salad?

Elbow macaroni is traditional, but rotini or shells also work well.

Can I leave out the eggs?

Yes, just omit them—the salad will still be creamy and flavorful.

How can I make it creamier?

Add a little more mayo or sour cream before serving.

Can I use Greek yogurt instead of sour cream?

Absolutely! It adds tang and reduces fat.

Is this salad gluten-free?

Use gluten-free pasta to make it gluten-free.

Can I add meat?

Sure! Add grilled chicken, ham, or turkey if desired.

How do I keep it from drying out?

Stir in a splash of milk or ranch dressing before serving if it looks dry.

What other veggies can I add?

Try cucumber, peas, or corn for extra crunch and sweetness.

Conclusion

This Tangy Ranch Macaroni Salad is the ultimate side dish for warm weather gatherings or anytime you crave something cool, creamy, and loaded with flavor. With zesty ranch dressing, fresh veggies, and no bacon needed, it’s a crowd-pleasing classic you’ll make again and again.

Tangy Ranch Macaroni Salad

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• Author: Chef Clara
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A zesty twist on classic macaroni salad, this version combines creamy ranch dressing, crisp veggies, shredded cheese, and hard-boiled eggs for a flavorful and satisfying side dish.

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Ingredients

Scale 1x2x3x

• 3 cups elbow macaroni

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• 1¼ cups mayonnaise

• ½ cup sour cream

• ½ cup ranch dressing (homemade or store-bought)

• 2 teaspoons Dijon mustard

• 1 tablespoon apple cider vinegar

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika

• ½ cup finely chopped celery

• ½ cup finely chopped red bell pepper

• ½ cup shredded carrots

• ½ cup chopped green onions

• ⅓ cup chopped dill pickles

• ¾ cup shredded cheddar cheese

• 2 hard-boiled eggs, chopped

• 2 tablespoons chopped fresh dill or parsley

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Instructions

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil.

   • Add macaroni and cook until al dente, about 8 minutes.

   • Drain and rinse under cold water; set aside.

2. Make the Dressing:

   • In a large bowl, whisk together mayonnaise, sour cream, ranch dressing, Dijon mustard, vinegar, garlic powder, onion powder, paprika, salt, and pepper.

3. Assemble the Salad:

   • Add the cooled macaroni to the dressing.

   • Mix in celery, bell pepper, carrots, green onions, pickles, cheddar, and eggs.

   • Stir until evenly coated.

4. Chill and Serve:

   • Cover and refrigerate for at least 1 hour.

   • Garnish with chopped dill or parsley before serving.

Notes

• Best served chilled for optimal flavor.

• Can be made up to a day in advance.

• Add a splash of pickle juice for extra tang if desired.

• Omit the eggs for an egg-free version.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Boiled
• Cuisine: American