Creole Macaroni Salad with Garlic Buttermilk Dressing. Great recipe for Creole Macaroni Salad with Garlic Buttermilk Dressing. It originated from a barbecue cookbook, I enhanced it to my liking. Don't be afraid to vary the olives, garlic, buttermilk, or cayenne.
The salad also has tomatoes and (Anita's favorite) olives. Her motto is: You can't have too many olives. Tony Chachere's Creole-Style Ranch Salad Dressing is the perfect flavor blend of rich buttermilk and a peppercorn-like zing. You can have Creole Macaroni Salad with Garlic Buttermilk Dressing using 15 ingredients and 2 steps. Here is how you cook it.
Ingredients of Creole Macaroni Salad with Garlic Buttermilk Dressing
- It’s of Salad.
- Prepare 1 lb of elbow macaroni, cooked.
- You need 1 lb of Grape tomatoes, diced.
- Prepare 8 oz of Sharp cheddar cheese, diced.
- You need 1/2 cup of Celery, diced.
- It’s 1/2 cup of Onion, diced.
- You need 1/2 cup of Green pepper, seeded and diced.
- You need 1/2 cup of Stuffed green olives, sliced.
- Prepare of Dressing.
- It’s 1 cup of Mayonnaise.
- You need 4 clove of Garlic, pressed.
- It’s 1 tsp of Fine sea salt.
- You need 1/2 cup of Buttermilk.
- It’s 1/2 tsp of Black pepper.
- Prepare 1/2 tsp of Cayenne pepper.
It's a salad dressing so versatile it can be used on just about anything, from salads, pastas, to chicken dishes, you owe it to yourself to experience just how much it will enhance your meals. Jumbo macaroni shells cooked to al dente are then mixed with tangy red onion, Roma tomatoes, cucumber, green bell pepper and shredded cheese all smothered with a homemade buttermilk dressing. It's a picnic perfect side dish that always satisfies. I let everything set in the fridge for a few hours to let the flavors blend.
Creole Macaroni Salad with Garlic Buttermilk Dressing instructions
- To make the salad, in a large bowl, combine the salad ingredients and toss gently to blend..
- To make the dressing, in a medium-sized non-reactive bowl, combine the dressing ingredients, blending with a wire whisk. Pour the dressing over the macaroni mixture and toss gently to coat everything well. Cover and chill for several hours before serving. Serve cold..
In the end with those additions it's a really nice salad dressing to top mixed greens and grilled chicken! And this one is as versatile as they come. Mayonnaise gives the dressing body and buttermilk lends its signature tanginess, while a little fresh lemon juice adds a sunny note. We add garlic and chopped chives for a Ranch. For the dressing: Meanwhile, in a large bowl, whisk together the Parmesan, buttermilk, yogurt, olive oil, salt, pepper and garlic.