Macaroni Ranch Salad

By JJCR

Ingredients

• 2/3 cup bottled creamy ranch dressing
• 1 tbsp. cider vinegar
• 1 lg.jalapeno chile, seeded, chopped
• 1 tsp. sugar
• 8 oz. (1 3/4 cups) elbow macaroni, cooked according to package directions, rinses with cold water to stop cooking, drained
• 1/2 cup each diced red bell pepper and celery
• 1/4 cup sliced scallions
• 1/2 tsp each salt & pepper

Preparation

Step 1

In blender or small food processor, blend together ranch dressing, vinegar, jalapeno and sugar; pour into large bowl. Add remaining ingredients to bowl; toss until everything is evenly coated. (the salad can be made 6 hours ahead and then refrigerated; bring to room temperature before serving)