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creamy ranch macaroni salad

Ranch Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 rubber spatula or large spoon
  • 1 Set of measuring cups
  • 1 set of measuring spoons

Ingredients
  

  • 8 ounce elbow macaroni uncooked
  • 1 teaspoon salt for boiling water
  • 1 cup mayonnaise full-fat
  • 1/2 cup sour cream full-fat
  • 1/3 cup buttermilk cold
  • 3 tablespoon dry ranch seasoning mix store-bought or homemade
  • 1 teaspoon Dijon mustard smooth
  • 1/2 teaspoon garlic powder fine
  • 1/2 teaspoon onion powder fine
  • 1/4 teaspoon black pepper freshly ground
  • 1 cup celery finely diced
  • 3/4 cup red bell pepper finely diced
  • 1/2 cup red onion finely diced
  • 3/4 cup frozen peas thawed and drained
  • 1/2 cup cheddar cheese small cubes
  • 1/4 cup cooked bacon finely chopped
  • 2 tablespoon fresh parsley finely chopped
  • 1 tablespoon lemon juice optional; freshly squeezed
  • 1/4 teaspoon salt to taste

Instructions
 

  • Bring a large pot of water to a boil and season it with 1 teaspoon of salt.
  • Add the elbow macaroni and cook according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and drain well again.
  • In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, ranch seasoning mix, Dijon mustard, garlic powder, onion powder, black pepper, and lemon juice if using.
  • Taste the dressing and adjust seasoning with additional salt or pepper if needed, then set aside.
  • In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, red onion, peas, cheddar cheese, bacon, and parsley.
  • Pour the ranch dressing over the macaroni mixture and gently fold everything together with a spatula until evenly coated.
  • Cover the bowl tightly and refrigerate the salad for at least 1 hour to chill and allow the flavors to meld.
  • Before serving, give the salad a gentle stir and add a splash of buttermilk or a spoonful of mayonnaise if it seems too thick or dry.
  • Garnish with extra chopped parsley or crumbled bacon if desired, then serve cold.

Notes

For best flavor and texture, make this salad a few hours ahead or even the night before, as the pasta absorbs the dressing and the ranch flavors deepen over time. Be sure the pasta is very well drained and cooled before mixing so the dressing doesn’t thin out or turn greasy. If you plan to hold the salad for more than a day, keep some dressing aside and stir it in right before serving to refresh the creaminess. You can swap in other short pasta shapes like shells or rotini, and easily customize the add-ins—omit bacon for a vegetarian version, add diced cucumber or cherry tomatoes for extra crunch, or use Greek yogurt in place of some sour cream for a lighter take. Always keep the salad refrigerated and discard any leftovers that have sat at room temperature for more than 2 hours for food safety.
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