Avocado Ranch Macaroni Salad - Sauce Pantry

Avocado Ranch Macaroni Salad

INGREDIENTS

Ingredients:

• 2 cups elbow macaroni (uncooked)

• 1 sachet Sauce Pantry Avocado Ranch

• 1/3 cup sour cream

• 1/4 cup celery, finely chopped

• 1/4 cup red onion, finely diced

• 1/2 cup cherry tomatoes, halved

• Salt and pepper to taste

• Fresh chives or parsley (optional)



Serves: 4–6


Difficulty Level: Easy


Equipment Needed:

• Medium pot

• Mixing bowl

• Spoon or spatula


Allergy Details: Contains gluten (pasta) and dairy (sour cream)


Type of Dish: Vegetarian

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.

     

 

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