Bacon Ranch Macaroni Salad
This easy recipe for Bacon Ranch Macaroni Salad has to be one of the best macaroni salads I've made or eaten for that matter.
Servings: 8 servings
Calories: 495kcal
Ingredients
- 1 pound elbow macaroni salad style is fine too if you have it
- 3 cups green peas frozen
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 2 TBSP milk
- 2 tsp dill weed
- 2 tsp onion powder
- 2 tsp garlic granules
- 1 tsp parsley dried
- 1 tsp black pepper
- 1 tsp salt more to taste
- 1/2 cup bacon cooked and crumbled, divided
- 2 TBSP chives chopped
Instructions
- cook the macaroni according to package directions
- while it's cooking thaw the peas by placing them in a colander and running them under hot water a few times--you don't want to cook them only thaw them
- alternately you can toss them in the water for the last minute of cooking
- make the dressing, mix the next 10 ingredients in a mason jar with a lid and shake vigorously
- reserve 2 TBSP of crumbled bacon and mix the rest into the dressing, shake again to mix thoroughly
- once the macaroni is done cooking drain it and rinse it with cool water then pat dry as much as possible
- drain the peas if you haven't already done so, pat them dry if they need it
- mix the macaroni with the peas
- pour 3/4 of the dressing over the salad and stir to coat
- cover and refrigerate at least 4 hours but 12 is better, when ready to serve, refrigerate the remaining dressing, and the bacon crumbles
- when ready to serve stir in the remaining dressing, taste and add more salt if needed
- top with the remaining bacon right before serving
Nutrition
Serving: 8servings | Calories: 495kcal | Carbohydrates: 52g | Protein: 13g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 535mg | Potassium: 336mg | Fiber: 5g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 2mg