We've swapped in a creamy cashew ranch dressing for heavy mayo in our veggie-packed macaroni salad.
Recipe courtesy of Silvana Nardone
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Creamy Ranch Macaroni Salad
Total:
4 hr 45 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
4 hr 45 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Blend the cashews, oil, vinegar, dried herbs, garlic powder, honey, onion powder, black pepper and 1 cup water in a blender (preferably high-speed) until smooth; season to taste with salt and refrigerate until cold.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes; rinse with cold water and drain. Spread evenly on a baking sheet, drizzle with oil and toss; let cool.

In a large bowl, toss together the cooled macaroni, tomatoes, kale, celery, corn and bell pepper. Add the dressing and toss to combine.

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