Chipotle Ranch Macaroni Salad
Creamy pasta salad with a little chipotle kick. Perfect for any BBQ.
Ingredients
- 1 package elbow macaroni, 454g/1 pound
- 2 sweet peppers, diced (yellow/red/orange)
- ¾ cup black olives, quartered
- 3 green onions, finely sliced
Dressing
- 1 cup mayonnaise
- 1 cup chipotle ranch dressing
- 1 Tbsp apple cider vinegar
- ½ tsp hot sauce
- 1 Tbsp chili powder
- 1½ tsp cumin
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Cook macaroni according to package directions.
- Drain pasta and place in a bowl in the fridge for 20 minutes to cool. Stir after ten minutes.
- In a bowl, whisk together all the dressing ingredients until well blended.
- Remove the pasta from the fridge and stir gently.
- Add peppers, olives, and green onions to cooled pasta,
- Pour dressing over macaroni and gently stir to coat.
- Cover and refrigerate until ready to serve.