Ranch Macaroni Salad 2/3 cup bottled creamy ranch dressing 1 tablespoon cider vinegar 1 large jalapeño chile, seeded, chopped 1 teaspoon granulated sugar 8 ounces (1 3/4 cups) elbow macaroni, cooked according to     package directions, rinsed with cold water to stop     cooking, drained 1/2 cup diced red bell pepper 1/2 cup diced celery 1/4 cup sliced scallions 1/2 teaspoon salt 1/2 teaspoon pepper In blender or small food processor, blend together ranch dressing, vinegar, jalapeño and sugar; pour into large bowl. Add remaining ingredients to bowl; toss until everything is evenly coated. (The salad can be made 6 hours ahead and then refrigerated; bring to room temperature before serving.) Per serving: Makes 6 servings. Per serving: 244 calories, 6 g protein, 32 g carbohydrate, 11 g fat, 2 g fiber, 10 mg cholesterol, 323 mg sodium