VEGAN CREAMY RANCH MACARONI SALAD
We've swapped in a creamy cashew ranch dressing for heavy mayo in our veggie-packed macaroni salad.
Provided by Silvana Nardone
Categories side-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Blend the cashews, oil, vinegar, dried herbs, garlic powder, honey, onion powder, black pepper and 1 cup water in a blender (preferably high-speed) until smooth; season to taste with salt and refrigerate until cold.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes; rinse with cold water and drain. Spread evenly on a baking sheet, drizzle with oil and toss; let cool.
- In a large bowl, toss together the cooled macaroni, tomatoes, kale, celery, corn and bell pepper. Add the dressing and toss to combine.
Nutrition Facts : Calories 409, Fat 23 grams, SaturatedFat 2.7 grams, Cholesterol 0 milligrams, Sodium 107 milligrams, Carbohydrate 46.6 grams, Fiber 3.9 grams, Protein 7.7 grams, Sugar 5.1 grams
CREAMY MACARONI SALAD
I have looked all over for a great macaroni salad; this one is it! It's easy and is a huge hit at every function I take it to. The sauce for this is a great creamy sauce. I like my salads to have a lot of creamy dressing, so I always make an extra half batch of the wet mix and add it as necessary to get the salad more wet because the pasta soaks up the sauce.
Provided by Mandy Franke
Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes
Time 35m
Yield 12
Number Of Ingredients 17
Steps:
- Mix salt, dry mustard, garlic powder, paprika, onion powder, white pepper, and black pepper in a small bowl.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and rinse macaroni under cold water until cooled.
- Whisk mayonnaise, sour cream, and evaporated milk in a large salad bowl until dressing is smooth and creamy; stir in seasoning mix until well blended. Mix macaroni, onion, green, red, and yellow bell pepper, celery, and carrots into the dressing until thoroughly coated.
Nutrition Facts : Calories 341 calories, Carbohydrate 24 g, Cholesterol 18 mg, Fat 25.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.1 g, Sodium 377.4 mg, Sugar 3.1 g
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