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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
Add Cheese: Dice the cheddar cheese very small and gently fold it into the salad to distribute evenly without breaking up the cheese pieces.
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