Pasta Salad

Contributed By: Marsha Scearce

Ingredients:

4 cups water
1 cup macaroni noodles
½ cup carrots about 6 small carrots, cut into rounds
½ cups celery, cut into small pieces
1 tsp garlic, chopped
1/4cup dehydrated onion
1 tsp. butter
Salt and pepper
1 bottle ranch dressing
½ cup cheddar cheese, finely grated
8 to 10 grape tomatoes, sliced, optional
½ cup olives, optional
1/2 cups cooked chicken, cut into bite size pieces, optional

Method:

Put water into medium size sauce pan.
Add uncooked carrots, celery, garlic, and dehydrated onion.
Shake salt and pepper into water.
Add butter.
Let come to a boil.
Add macaroni and cook until done about 15 minutes.
Stir occasionally to prevent macaroni from sticking.
Most of water will be absorbed into macaroni. Drain any excess water.
Add ranch dressing to taste. Probably about ½ bottle.
Add any of the other optional ingredients except cheese.
Sprinkle cheese onto salad before serving.
Rest of ranch dressing may be needed as salad cools and absorbs the liquid.
Refrigerate left-overs.

Stir and serve warm or allow to cool.


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