Cheddar Sour Cream Macaroni Salad Recipe

Introduction

This Cheddar Sour Cream Macaroni Salad is a creamy, flavorful twist on the classic summer side dish. Loaded with fresh vegetables, sharp cheddar, and a tangy dressing, it’s perfect for picnics, potlucks, or a simple family meal.

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 the package directions until al dente. Drain and rinse well with cold water, then set aside.
2. Step 2: Finely dice the red onion, red bell pepper, and celery. Place them 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 the liquid from the jar to the bowl of vegetables.
4. Step 4: Grate the carrot, then chop the grated carrot into smaller bits with a knife. Add this to the vegetable bowl.
5. Step 5: In a separate bowl, whisk together sour cream, mayonnaise, and white sugar. Optionally, add a pinch of celery salt and celery seed for extra flavor.
6. Step 6: Mince the fresh parsley if using, then add it to the vegetable bowl and toss everything to combine. Let this mixture sit for about 15 minutes to meld the flavors.
7. Step 7: Pour the dressing over the vegetables and toss to coat. Add the cooked pasta and mix gently until everything is well combined. Taste and adjust celery salt if needed.
8. Step 8: Dice the cheddar cheese very small and fold it into the salad.
9. Step 9: The salad can be served immediately but is best if covered and chilled for 4 to 6 hours or even overnight to develop deeper flavors.

Tips & Variations

• Use Mexican Crema in place of sour cream for a richer, creamier texture.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Try substituting cheddar with a sharp white cheddar or a mild Colby for a different cheese profile.
• For extra crunch, include finely chopped celery leaves or green onions.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold, so if needed, stir gently and chill again before serving. Avoid freezing, as the creamy dressing may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute ziti with elbow macaroni, penne, or any short pasta shape that holds dressing well.

Is it necessary to chill the salad before serving?

Chilling allows the flavors to meld and improves texture, but you can serve it immediately if short on time. It will taste best after a few hours in the fridge.

Cheddar Sour Cream Macaroni Salad Recipe

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★★★★★

5 from 639 reviews

• Author: Hugo
• Total Time: 6 hours 40 minutes (including chilling time)
• Yield: 8 to 10 servings 1x

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Description

This Cheddar Sour Cream Macaroni Salad is a creamy, tangy, and crunchy classic side dish perfect for picnics, barbecues, and potlucks. It features al dente ziti pasta mixed with finely diced fresh vegetables, sharp cheddar cheese, and a luscious dressing made from mayonnaise, sour cream, and a touch of sweetness. Celery salt and seed add distinctive seasoning, while optional parsley adds freshness and color.

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Ingredients

Scale 1x2x3x

Pasta

• 1 lb. box of Ziti Pasta

Dressing

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

Vegetables & Add-ins

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

Cheese

• 1 lb. block Cheddar Cheese, diced very small

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Instructions

1. Cook Pasta: Boil the ziti pasta according to package directions until al dente, as it will soften further when mixed in the salad. Once cooked, rinse thoroughly with cold water and drain well to stop cooking and cool the pasta.
2. Prepare Vegetables: Very finely dice the red onion, red bell pepper, and celery. Place them in a large bowl and sprinkle with celery salt and celery seed, tossing to coat evenly. Add the diced pimientos along with some of the liquid from the jar according to taste.
3. Prepare Carrot: Grate the carrot and then finely chop the grated carrot with a knife to make smaller bits. Add these to the bowl containing the vegetables.
4. Make Dressing: In a separate bowl, whisk together the sour cream, mayonnaise, white sugar, and optionally a pinch of celery salt and celery seed for extra flavor.
5. Add Parsley: If using fresh parsley, mince it finely and add to the vegetable mixture. Toss everything lightly to combine. Let this mixture sit for about 15 minutes to allow flavors to meld.
6. Combine Salad: Toss the vegetable mixture with the mayo and sour cream dressing. Then add the cooled pasta and toss again to fully coat the pasta and vegetables with the dressing. Taste and adjust celery salt seasoning if needed.
7. Add Cheese: Dice the cheddar cheese very small and gently fold it into the salad to distribute evenly without breaking up the cheese pieces.
8. Chill and Serve: Although the salad can be served immediately, it is best to cover and refrigerate for 4 to 6 hours or overnight to allow the flavors to meld and the salad to chill before serving.

Notes

• Use Mexican Crema as an alternative to regular sour cream for a slightly different flavor.
• Adjust celery salt and celery seed quantities to taste depending on your preference for seasoning.
• For best texture, avoid overcooking the pasta; it should be al dente before mixing with dressing.
• Letting the salad chill overnight improves flavor integration and texture.
• Fresh parsley is optional but adds a nice fresh note and color contrast.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: macaroni salad, cheddar macaroni salad, sour cream macaroni salad, pasta salad, picnic salad, cheddar cheese salad, creamy pasta salad, summer salad