Macaroni Salad with Artichokes Baby Corn and Peas
Ingredients
2 tbs of ranch dressing | ||
1/2 cup buttermilk | ||
1/2 cup mayonnaise | ||
1 14 oz jar of artichoke hearts,drained and chopped | ||
12 oz bag of frozen peas,thawed | ||
2 cups elbow macaroni, cook according to package directions and rinsed | ||
1 large jar of baby corn, drained and chopped into 1/2 inch pieces | ||
1 bunch of scallions, chopped. White and green parts | ||
1 red bell pepper chopped in small pieces | ||
3 cups of cooked chicken, chopped into small pieces | ||
kosher salt and fresh cracked black pepper | ||
Blue cheese crumbles for toppings | ||
Tomatoes, quartered for garnish | ||
Sprouts, for garnish |
This is a great salad to serve a crowd of hungry people.Very easy to make with some store brought ingredients.
Directions:
- In a small bowl mix together the salad dressing, buttermilk and mayonnaise. Mix well.
- In a large serving bowl, combine the cooked macaroni, peas, artichoke hearts, onions, bell pepper and baby corn and gently mix well.
- Add the chicken and gently mix.
- Add in some dressing, a little at a time, to make sure that you don’t over dress salad.
- Add your choice of toppings
- Chill for 1 hour then serve.
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