Cheddar Sour Cream Macaroni Salad Recipe

Introduction

Cheddar Sour Cream Macaroni Salad is a vibrant, creamy twist on the classic pasta salad. Packed with crisp vegetables, sharp cheddar cheese, and a tangy dressing, it’s perfect for picnics, potlucks, or a refreshing side dish any time.

Ingredients

• 1 lb. box of Ziti Pasta
• 1.5 cups of Mayonnaise
• 1/4 cup of Sour Cream
• 1 Red Bell Pepper
• 1 medium sized Red Onion
• 1 bunch of fresh Parsley (optional)
• 1 large Carrot
• 2 stems of Celery
• 2 teaspoons of Celery Salt (or to taste)
• 2 teaspoons of Celery Seed (or to taste)
• 2 tablespoons of diced Pimientos with the liquid
• 1 lb. block of your favorite Cheddar Cheese
• 2 teaspoons of White Sugar

Instructions

1. Step 1: Boil the ziti pasta according to package directions until al dente. Rinse well with cold water and drain thoroughly.
2. Step 2: Very finely dice the red onion, red bell pepper, and celery. Place in a large bowl and sprinkle with celery salt and celery seed. Toss to coat evenly.
3. Step 3: Add the diced pimientos along with some of their liquid to the bowl with the vegetables.
4. Step 4: Grate the carrot, then chop it finely with a knife to create small, even pieces. Add the carrot to the vegetable bowl and mix well.
5. Step 5: In a separate bowl, whisk together the sour cream, mayonnaise, and white sugar. If desired, add a pinch of celery seed and celery salt to enhance flavor.
6. Step 6: Mince the fresh parsley if using, and add it to the bowl of vegetables. Toss everything gently to combine and let sit for about 15 minutes to meld flavors.
7. Step 7: Pour the mayo and sour cream mixture over the vegetables and toss gently. Then add the cooked pasta and toss again to coat everything evenly. Taste and add more celery salt if needed.
8. Step 8: Dice the cheddar cheese into very small cubes and fold them carefully into the salad.
9. Step 9: Serve immediately or cover and refrigerate for 4 to 6 hours, or overnight, for best flavor and texture.

Tips & Variations

• Use Mexican crema in place of sour cream for a richer, tangier dressing.
• Add chopped pickles or a splash of pickle juice for extra tanginess.
• Try substituting the cheddar with sharp white cheddar or a mild gouda for a different flavor profile.
• Make sure to dice the cheddar very small so it blends well without overwhelming the salad.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. It’s best served chilled and can be gently stirred before serving if the dressing has settled. Avoid freezing as the texture of the mayonnaise and sour cream dressing may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, ziti is recommended for its shape and texture, but other pasta like elbow macaroni, penne, or rotini work well too. Just be sure to cook it al dente.

Is this salad suitable for make-ahead meals?

Absolutely. The flavors improve as it sits, making it ideal to prepare a few hours or even the day before serving. Just keep it refrigerated.

Cheddar Sour Cream Macaroni Salad Recipe

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★★★★★

4.4 from 140 reviews

• Author: Gabriel
• Total Time: 4 hours 30 minutes (includes chilling time)
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

This Cheddar Sour Cream Macaroni Salad is a creamy, tangy, and colorful pasta salad perfect for picnics, potlucks, and family gatherings. It features al dente ziti pasta combined with finely diced fresh vegetables, sharp cheddar cheese, and a zesty dressing made from sour cream, mayonnaise, celery salt, and celery seed. The salad benefits from a chill time to let the flavors meld perfectly, offering a delightful balance of crunch, creaminess, and sharp cheddar flavor.

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Ingredients

Scale 1x2x3x

Pasta

• 1 lb. box of Ziti Pasta

Dressing

• 1.5 cups of Mayonnaise
• 1/4 cup of Sour Cream
• 2 teaspoons of White Sugar
• 2 teaspoons of Celery Salt (or to taste)
• 2 teaspoons of Celery Seed (or to taste)

Vegetables

• 1 Red Bell Pepper, very finely diced
• 1 medium sized Red Onion, very finely diced
• 2 stems of Celery, very finely diced
• 1 large Carrot, grated and finely chopped
• 2 tablespoons of diced Pimientos with the liquid
• 1 bunch of fresh Parsley, minced (optional)

Cheese

• 1 lb. block of your favorite Cheddar Cheese, diced very small

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Instructions

1. Cook the Pasta: Boil the ziti pasta according to package directions until al dente to ensure it does not become mushy in the salad. Rinse the cooked pasta well with cold water to stop the cooking process and drain thoroughly.
2. Prepare the Vegetables: Very finely dice the onion, red bell pepper, and celery. Place these diced vegetables into a large bowl. Sprinkle celery salt and celery seed over them and toss to coat evenly. Add the diced pimientos along with some of the liquid from the jar, adjusting amount to taste.
3. Prepare the Carrot: Grate the carrot finely and then chop the grated carrot gently with a knife to achieve smaller bits. Add these to the vegetable mixture in the bowl.
4. Make the Dressing: In a separate bowl, whisk together the sour cream, mayonnaise, and white sugar until smooth. You can optionally add a pinch of celery seed and celery salt to enhance the flavor. Mexican Crema can be substituted for sour cream if desired.
5. Add Parsley: If using, mince the fresh parsley and add it to the vegetable mixture, then toss everything together to combine and coat the vegetables with the seasonings.
6. Rest the Vegetables: Let the vegetable mixture sit for about 15 minutes. This resting time helps to meld the flavors and soften the vegetables slightly.
7. Combine Salad: Pour the mayo and sour cream dressing over the vegetables and toss well. Add the cooked pasta to this mixture and toss to coat all components evenly. Taste the salad and adjust seasoning with additional celery salt if needed.
8. Add Cheese: Dice the cheddar cheese into very small pieces and gently fold it into the pasta salad to distribute evenly.
9. Chill and Serve: The salad can be served immediately but is best after being covered and refrigerated for 4 to 6 hours or overnight to develop full flavor and chill properly.

Notes

• Use al dente pasta to prevent the salad from becoming mushy.
• Adjust the amount of celery salt and celery seed to taste as they are key flavor components.
• If Mexican Crema is available, it adds a nice creamy tang but sour cream works perfectly fine.
• Chilling the salad for several hours or overnight improves the flavor meld and texture.
• The cheese should be diced very small so it blends well and doesn’t overpower any bite.
• Fresh parsley is optional but adds freshness and color.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Boiling, Mixing
• Cuisine: American

Keywords: Cheddar Macaroni Salad, Pasta Salad, Picnic Salad, Macaroni Salad with Sour Cream, Cheddar Cheese Salad, Side Dish