Creamy Ranch Egg Macaroni Salad
A delightful twist on a classic dish that combines hearty ingredients and offers a refreshing taste, perfect for summer barbecues, potlucks, or dinners.
Ingredients
Main Ingredients
- 2 cups elbow macaroni
- 4 pieces hard-boiled eggs, diced
- 1 cup creamy ranch dressing
- ½ cup celery, chopped
- ½ cup red onion, diced
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
Preparation
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled macaroni, diced eggs, chopped celery, and red onion.
- Add the creamy ranch dressing and mix until everything is well coated.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Garnish with chopped parsley if desired and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Add more ranch dressing before serving if the salad has thickened.