Ranch macaroni salad with tomatoes and corn`
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Elbow Macaroni |
| 1½ | cup | Corn Kernels, Fresh Or |
| Thawed Frozen | ||
| 4 | Plum Tomatoes, Ripe And | |
| Seeded | ||
| Chop into 1/2\" pcs. | ||
| 2 | Ribs Celery -- chopped | |
| 4 | Scallions -- chopped | |
| 1 | cup | Ranch Dressing -- (see |
| Recipe) | ||
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper -- freshly ground |
Directions
1. In a large pot of boiling salted water, cook the macaroni until just tender, about 6 mins. Drain well, rinse under cold water until cool, and then drain again. Place in a large bowl.
2. Add the corn, tomatoes, celery, and scallions and toss well. Add the dressing, salt, and pepper and mix gently. Cover tightly with plastic wrap and refrigerate until well chilled, at least 2 hours or overnight. Serve chilled. Makes 8 servings from National Cowboy Hall of Fame of Oklahoma City, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking