INGREDIENTS
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:
-
Cook the Pasta:
-
Boil elbow macaroni in salted water until just al dente. Drain and rinse lightly with cold water. Let cool.
-
-
Make the Dressing:
-
Mix 1 sachet of Sauce Pantry Avocado Ranch with 1/3 cup sour cream. Stir until smooth.
-
-
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.
-
-
Chill and Serve:
-
Cover and refrigerate for 30 minutes. Stir gently before serving and top with fresh chives or herbs if desired.
-