Garden Vegetable Macaroni Salad Recipe
Ingredients
| Ranch salad dressing | 3/4 Cup (16 tbs), prepared (DRESSING) | |
| Dijon Mustard | 1/2 Teaspoon (DRESSING) | |
| Salt | 1/4 Teaspoon (DRESSING) | |
| Pepper | 1/8 Teaspoon (DRESSING) | |
| Elbow macaroni | 4 1/2 Ounce, uncooked (SALAD) | |
| Broccoli package | 1 , frozen (SALAD) | |
| Radishes | 1/2 Cup (16 tbs), sliced (SALAD) | |
| Onion | 2 Tablespoon, finley chopped (SALAD) |
Directions
In small bowl, combine all dressing ingredients; blend well.
Set aside.
Cook macaroni to desired doneness as directed on package.
Drain; rinse with cold water.
Meanwhile, cook vegetables until crisp-tender as directed on package.
Drain; rinse with cold water.
In large bowl, combine all salad ingredients; toss lightly.
Pour dressing over salad mixture; toss lightly to coat.
Cover; refrigerate about 30 minutes to blend flavors.
Set aside.
Cook macaroni to desired doneness as directed on package.
Drain; rinse with cold water.
Meanwhile, cook vegetables until crisp-tender as directed on package.
Drain; rinse with cold water.
In large bowl, combine all salad ingredients; toss lightly.
Pour dressing over salad mixture; toss lightly to coat.
Cover; refrigerate about 30 minutes to blend flavors.
Comments
Comments: 2 |
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Culinary Crack . . . says :
You can freeze it for sure, but I would suggest, do not add the dressing if you are freezing it. And you do not have to reheat as it is a cold salad. However, if you like it warm you can also reheat it.
Posted on: 8 March 2012 - 1:01pm
Chef
