Macaroni Salad with Artichokes Baby Corn and Peas


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.


  • 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.





1 hr


No Comments

    Leave a Reply


    Skill Level