Okay so you really can't tell from this picture, but this is a HUGE bowl of macaroni salad that I made today. I like to call it dump and pour-a-roni salad. This salad is a great way to use up the odds and ends of things you have leftover in the fridge, freezer and cupboards, tonight's recipe was as follows:
1lb dry, elbow macaroni
1 16 oz bag of frozen peas and carrots
2 large frozen chicken breasts
1 Hidden Valley Ranch powdered dressing packet
2 cups shredded chedder cheese
5 or 6 hard boiled eggs, chopped
1 cup milk (for dressing)
1 cup mayonaisse (for dressing)
1 cup bacon crumbles (or more to taste)
salt and pepper to taste
1. Prepare chicken breasts in whichever way you most prefer. I fried mine tonight in some olive oil and just salt and pepper to season. Cook thoroughly and then place in the fridge to chill. (or freezer if you are in a hurry) :)
2. Prepare the Ranch dressing according to the directions on the package. Set aside for at least a half an hour to thicken.
3. Boil macaroni in a large pot until al dente. Remove from heat and drain in collander. Rinse with cold water until pasta is cold.
4. Add the package of frozen peas and carrots while still frozen. It helps with keeping everything cold and by the time you are ready to serve the salad the veggies will have thawed.
5. Once the chicken is thoroughly chilled (and cubed), add it along with the eggs, cheese, and bacon crumbles to the pasta.Mix well.
6. Pour the thickened ranch dressing over the top. Mix well again
7. Season to taste with pepper and salt.
8 Enjoy!
As you can see, this makes a huge amount! It keeps well in the fridge for a few days and is great to take to work for lunch. (Or snack on from time to time as a stay at home wifey! ) I hope you enjoy trying it, and modifying it to your taste.
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