Ranch Macaroni Salad

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Ranch Macaroni Salad calories by ingredient


Introduction

I changed up my mom's traditional macaroni salad. I swapped elbows for shells and 1/4 cup greek yogurt for the same amount of salad dressing mayo. I changed up my mom's traditional macaroni salad. I swapped elbows for shells and 1/4 cup greek yogurt for the same amount of salad dressing mayo.
Number of Servings: 10

Ingredients

    1 1/2 cups ronzoni small shells, cooked makes 3 cups
    1/2 tsp. frenchs salt alternative
    1 cup each english cucumber and green pepper, chopped fine
    2 1/2 plum tomatoes, chopped fine
    3/4 cup onion, chopped fine
    1/2 cup burmans whipped salad dressing
    1/4 cup dannon oikos nonfat greek yogurt
    1 tbsp plus 1 tsp. my recipe ranch dressing mix powder only
    1 tbsp rice wine vinegar
    1 tbsp skim milk
    1/2 tsp. black pepper

Tips

I found by mixing the liguid ingrediets separate it helps to mix in with the veggies and noodles better.
This can be made to suit anyone's taste by changing the noodles and veggies.


Directions

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.