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.
Ingredients
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
Instructions
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.
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.
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.
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