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.


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