ranch macaroni salad

Name: ranch macaroni salad Recipe
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 16
Ingredients: 14.5 oz box barilla elbow macaroni (cooked drained and cooled); 1 cup chopped tomatoes; .5 cup of chopped red or green bell pepper; 1 diced up cucumber; 1 med onion chopped (or however much you prefer); 1 cup finely shredded sharp cheddar cheese; 1 cup of olive oil mayo; 2 to 3 tbsp of mustard ( I go by taste on this start with 2 and add more to taste); 2 to 3 tbsp of cider vinegar ( go by taste on this too and start with 1 tbsp); 1 pkg hidden valley orginal ranch salad dressing mix; 1 tsp salt; 1tbsp pepper

Minutes to Prepare: 60
Minutes to Cook: 20

Number of Servings: 16

Ingredients

14.5 oz box barilla elbow macaroni (cooked, drained, and cooled)1 cup chopped tomatoes.5 cup of chopped red or green bell pepper1 diced up cucumber1 med onion chopped (or however much you prefer)1 cup finely shredded sharp cheddar cheese1 cup of olive oil mayo2 to 3 tbsp of mustard ( I go by taste on this, start with 2 and add more to taste)2 to 3 tbsp of cider vinegar ( go by taste on this too and start with 1 tbsp)1 pkg hidden valley orginal ranch salad dressing mix1 tsp salt1tbsp pepper

Directions

Take cooked macaroni and put into a large bow for mixing. Add the diced tomatoes, bell pepper, cucumber, onions, and cheese. Mix well and then add the mayo, mustard, vinegar, seasoning mix and salt and pepper. Mix well and refridgerate for at least 30 minutes.

Serving Size: makes about 16 .5 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user DORISANDLARRY.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 173.0
Total Fat: 6.9 g
Cholesterol: 11.3 mg
Sodium: 450.2 mg
Total Carbs: 24.4 g
Dietary Fiber: 1.5 g
Protein: 5.1 g

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