Ranch macaroni salad with tomatoes and corn`

8 servings

Ingredients

Quantity Ingredient
8 ounces Elbow Macaroni
1½ cup Corn Kernels, Fresh Or
Thawed Frozen
4 Plum Tomatoes, Ripe And
Seeded
Chop into 1/2\" pcs.
2 Ribs Celery -- chopped
4 Scallions -- chopped
1 cup Ranch Dressing -- (see
Recipe)
¼ teaspoon Salt
¼ teaspoon Pepper -- freshly ground

Directions

1. In a large pot of boiling salted water, cook the macaroni until just tender, about 6 mins. Drain well, rinse under cold water until cool, and then drain again. Place in a large bowl.

2. Add the corn, tomatoes, celery, and scallions and toss well. Add the dressing, salt, and pepper and mix gently. Cover tightly with plastic wrap and refrigerate until well chilled, at least 2 hours or overnight. Serve chilled. Makes 8 servings from National Cowboy Hall of Fame of Oklahoma City, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking

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