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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
Add Cheese: Dice the cheddar cheese into very small pieces and gently fold it into the pasta salad to distribute evenly.
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