Ranch Macaroni Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 1/2 cups ronzoni small shells, cooked makes 3 cups1/2 tsp. frenchs salt alternative 1 cup each english cucumber and green pepper, chopped fine2 1/2 plum tomatoes, chopped fine3/4 cup onion, chopped fine1/2 cup burmans whipped salad dressing1/4 cup dannon oikos nonfat greek yogurt1 tbsp plus 1 tsp. my recipe ranch dressing mix powder only1 tbsp rice wine vinegar1 tbsp skim milk1/2 tsp. black pepper
Cook shells according to package directions replacing th salt with frenchs salt alternative.
Meanwhile, shells are cooking, chope veggies and add to big bowl.
In separate bowl add mayo,yogurt, rice vinegar, milk, black pepper and ranch powder. Whisk until creamy and smooth.
When noodles are done, drain and rinse with cold water. Let drain. Add noodles to vegetables and stir.
Add dressing to vegetable mixture and stir to combine well.
Chill until ready to serve.
Serving Size: Makes 10- 2/3 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user ALANSBUTTERBEAN.
Meanwhile, shells are cooking, chope veggies and add to big bowl.
In separate bowl add mayo,yogurt, rice vinegar, milk, black pepper and ranch powder. Whisk until creamy and smooth.
When noodles are done, drain and rinse with cold water. Let drain. Add noodles to vegetables and stir.
Add dressing to vegetable mixture and stir to combine well.
Chill until ready to serve.
Serving Size: Makes 10- 2/3 cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user ALANSBUTTERBEAN.
Nutritional Info Amount Per Serving
- Calories: 125.5
- Total Fat: 4.0 g
- Cholesterol: 0.4 mg
- Sodium: 150.0 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.4 g
- Protein: 3.4 g
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