This quick, easy pasta salad is made in less than 20 minutes with whatever ingredients you have available. I am sure this is one of the reasons this Southern-American dish became a classic.
It's National Country-Cooking Month......
I asked my friends to join me in celebrating National Country Cooking Month. This led to a lively discussion of what Country Cooking is. In my mind, it was food originating in the Southern USA.
Others said that it is defined as peasant cooking using homegrown food and garden produce, regardless of where it was made in the world. This is a very diverse, inclusive group so I prefer this definition. Let's see what we brought to the table......
- Karen’s Kitchen Stories: Amish Country Casserole
- Cook with Renu: Beet Greens Jowar Thalipeeth
- Food Lust People Love: Crispy Iron Skillet Chicken Thighs
- Palatable Pastime: Grandmother's Country Green Beans
- A Day in the Life on the Farm: Macaroni Ranch Salad
- Amy's Cooking Adventures: Shoofly Pie (Amish Molasses Pie)
- Mayuri's Jikoni: Southern Tomato Sandwich
- Sneha's Recipe : Stuffed Chicken Drumsticks In Saucy Tomato Gravy
There are many different recipes for this classic southern dish. You can use any pasta you like, and any odds and ends of fresh vegetables found in your crisper drawer. I spied half a bottle of Ranch Dressing when I opened the refrigerator, perfect for finishing this salad.
I served this as a side dish with Pellet-Smoked Weisswurst. My daughter added a can of tuna to the leftovers and took it with her to work for lunch the next day.
Yield: 8 servings
Macaroni Ranch Salad
This quick, easy pasta salad is made in less than 20 minutes with whatever ingredients you have available.
Prep time: 20 MinCook time: 12 MinTotal time: 32 Min
Ingredients
- 16 oz. dried macaroni (or pasta of choice)
- 1 bell pepper, seeded and diced (I used yellow)
- 1/2 of a seedless cucumber, quartered and diced
- 15 cherry tomatoes, halved
- 1/4 red onion, cut into small dice
- prepared Ranch salad dressing, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta per package directions. Drain and rinse with cold water until cool. Allow to drain and dry while you prep the vegetables.
- Place the pasta and the vegetables into a large bowl. Add about 1/2 c. of the ranch dressing and toss to coat. Add additional ranch dressing as desired and serve or refrigerate until ready to serve.
- If refrigerating first, toss again before serving and add additional dressing, if needed.
Nutrition Facts
Calories
240Fat (grams)
3 gSat. Fat (grams)
0 gCarbs (grams)
46 gFiber (grams)
2 gNet carbs
43 gSugar (grams)
4 gProtein (grams)
8 gSodium (milligrams)
42 mgCholesterol (grams)
1 mg
Property of A Day in the Life on the Farm
I remember finally discovering pasta salad on the west coast! I love how flexible it is.
ReplyDeleteYes, so delicious and easy.
DeletePasta salad is a delicious way to clear the vegetable drawer. I love the addition of ranch dressing and I would add a can of tuna for lunch the next day, just like your daughter did! YUM!
ReplyDeletePerfect lunch with the leftover salad.
DeleteThis reminds me of a Suddenly Salad mix that the ladies were making frequently back in the early 1990's. So much better to make our own. I think those box mixes used dehydrated veggies. So much better fresh! Thanks for sharing.
ReplyDeleteThanks Sue, I've never tried those simply salads but we did pass them out at the food pantry.
DeleteCreamy macaroni salads are the besssssssst!
ReplyDeleteUsing Ranch makes it quick and simple.
DeleteCreamy macroni salad with veggies a true comfort food.
ReplyDeleteI think so too Renu.
DeleteLove a good pasta salad and this is one of them. Made it for lunch. Hubby and I enjoyed it.
ReplyDeleteI'm so glad you liked it.
DeleteI love cold salads and this pasta salad looks delicious!
ReplyDeleteIt sure was Sneha.
DeleteYou can't go wrong with a classic macaroni salad!
ReplyDelete