2/3 cup bottled creamy ranch dressing
1 tablespoon cider vinegar
1 large jalape? 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, jalape? 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