Avocado Ranch Macaroni Salad

Origin:

This creamy, herb-packed twist on classic macaroni salad swaps out the usual mayo base for Sauce Pantry’s Avocado Ranch. It’s bright, tangy, and ultra-satisfying—perfect for BBQs, potlucks, or weekday meal prep. It brings cool, ranchy goodness to every bite without feeling heavy.

Pro Tips:

Chill Before Serving: Let the salad sit in the fridge for 30 minutes for best flavor absorption.

Undercook Pasta Slightly: Boil pasta just until al dente so it holds up well once dressed.

Things to Watch Out For:

• Don’t Rinse Too Much: After boiling, a light rinse is fine—but keep some of the starch to help the dressing stick.

• Too Much Sauce Up Front: The dressing thickens after chilling, so don’t overdo it before letting it set.

Process:

1. Cook the Pasta:

    

   • Boil elbow macaroni in salted water until just al dente. Drain and rinse lightly with cold water. Let cool.

    

2. Make the Dressing:

    

   • Mix 1 sachet of Sauce Pantry Avocado Ranch with 1/3 cup sour cream. Stir until smooth.

    

3. Combine:

    

   • In a large bowl, toss the cooled macaroni with the avocado ranch dressing. Add in chopped celery, diced red onion, and cherry tomatoes. Season with salt and pepper.

    

4. Chill and Serve:

    

   • Cover and refrigerate for 30 minutes. Stir gently before serving and top with fresh chives or herbs if desired.