Ranch Macaroni Salad For Kids Recipes

Steps:

• 1. Prepare pasta noodles al dente according to package directions.
• 2. Strain and cool.
• 3. In a separate bowl, mix the ranch dressing envelope according to the package directions adding mayo & buttermilk.
• 4. I thin it out with a couple additional tablespoons of buttermilk or milk if needed.
• 5. Add cubed cheese, cucumber, tomato halves, and optional ham to the pasta.
• 6. Add dressing.
• 7. Combine well.
• 8. Refrigerate for an hour or more. If the noodles soak up most of the dressing, you may add a bit of milk to loosen it up or just a squirt or two of bottled dressing.

Steps:

• Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a plate lined with paper towels until cool. Crumble the bacon.
• 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.
• Rinse macaroni with cold water until cool; drain.
• Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl.
• Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, cucumber and tomato. Drizzle with salad dressing; toss to coat. Sprinkle with cheese.

Steps:

• Cook pasta in salted water according to package directions, about 5 to 7 minutes, until barely al dente.
• Drain well and put into a medium bowl.
• Pour vinegar over pasta and stir to combine.
• Let sit 15 minutes, stirring occasionally, about 15 minutes until vinegar is absorbed and pasta has cooled.
• Add pepperoni and cheddar cheese and stir to combine.
• In a small bowl combine mayonnaise, yogurt, buttermilk, green onion, celery, radish, and onion, and garlic.
• Stir to combine.
• Season with salt and pepper to taste.
• Pour over pasta mixture and gently stir to combine.

Steps:

• Cook the pasta according to the packet instructions. Then drain and rinse in cold water until cool. Set aside.
• Cut the bacon into 1/2-inch pieces and throw into a large skillet. Saute until slightly crisp, and then remove to a paper-towel-lined-plate.
• For the dressing, mix the mayonnaise, milk, vinegar, salt, and sugar if using in a small bowl.
• Stir together the pasta, dressing, tomatoes, bacon, Cheddar and green onions in a large mixing bowl. Taste for seasonings, adding more salt and pepper if needed.
• Stir in the basil at the end.

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again.
• Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day.
• Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper.

Steps:

• Cut bacon into small bits and fry until very crispy. Drain and let cool.
• Shred carrots, and mix with peas, noodles, and bacon in a large bowl.
• Cover with the Miracle Whip.
• Mix in Ranch packet.
• Best if chilled overnight.