It's the go-to dish for picnics and barbeques, and for when you want to make something on the side that's fast and easy. Macaroni salad fits the bill. Just look in the fridge and pantry to find ingredients, because anything goes! I made mine with elbow macaroni, but small shells are good too.
- 1 cup elbow macaroni
- 1/4 cup red bell pepper, diced
- 1/4 cup onion, diced
- 1 green onion, thinly sliced for topping
- 1 stalk celery, sliced
- 2 tsp. pickle relish
- 3 heaping tablespoons mayonnaise
- 3 tablespoons ranch dressing
- 1 hard boiled egg, coarsely chopped
- salt and pepper to taste
Cook elbows according to package directions. Drain.
While the elbows are cooking, combine the rest of the ingredients (save green onion for topping) in a medium size bowl. Mix well. Add the elbows and stir to completely coat. Refrigerate.
To save time, you can make this a day ahead.