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Macaroni stars in creamy salad

The Baltimore Sun

Susan Robin of Nottingham, Md., wrote in to say that many years ago, the makers of Hidden Valley ranch dressing published a recipe for a macaroni salad. She clipped it out of a publication but she no longer can locate the recipe.

Matthew Fogner of Salisbury, N.C., sent in a recipe he had for a macaroni salad made using the dressing. Macaroni salad is a traditional summer picnic food, and this one has a nice, creamy texture with just the right seasoning, thanks to that little packet of dressing. The salad tasted best after it had time to chill in the refrigerator. As with all picnic foods that contain dairy products, be sure not to leave it out too long in the hot weather.

Macaroni Salad

Serves 6 to 8

one 16-ounce box of elbow macaroni

1 1/2 cups mayonnaise

one 1-ounce package Hidden Valley ranch salad dressing

2 tablespoons sweet pickle relish

1 small onion, diced

In a large pot, cook macaroni until tender. Drain and cool slightly. In a large mixing bowl, combine mayonnaise and salad dressing. Stir until blended. Add cooled macaroni and fold together. Add pickle relish and onion and stir together.

Store in an airtight container in the refrigerator for up to a week.

Per serving (based on 8 servings): 538 calories, 8 grams protein, 35 grams fat, 5 grams saturated fat, 45 grams carbohydrate, 3 grams fiber, 16 milligrams cholesterol, 292 milligrams sodium


Janet Martin of Savannah, Ga., is wondering if anyone has the recipe for the shrimp salad from the now-closed Gibby's restaurant in Timonium.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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