Introduction

Cheddar Sour Cream Macaroni Salad is a creamy, flavorful twist on a classic side dish. Packed with crunchy vegetables and sharp cheddar cheese, it’s perfect for picnics, potlucks, or a satisfying lunch. This recipe blends tangy sour cream and mayo with a hint of celery seasoning for a refreshing bite.

The image shows a close-up of a creamy pasta salad inside a clear plastic container. The dish consists of short tube-shaped pasta in a pale yellow color, mixed with small diced pieces of colorful vegetables like red bell peppers, green celery, and purple onions. The pasta and vegetables are coated evenly in a thick, light cream sauce speckled with small green herbs, giving the salad a fresh, textured look. The container is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Boil the pasta according to the package directions until al dente. Rinse with cold water and drain well.
Step 2: Finely dice the red onion, red bell pepper, and celery. In a large bowl, toss them with celery salt and celery seed to coat. Add diced pimientos along with some of their liquid.
Step 3: Grate the carrot finely, then cut the grated carrot into smaller pieces. Add it to the bowl with the vegetables.
Step 4: In a separate bowl, whisk together sour cream, mayonnaise, and white sugar. Optionally, add a pinch of celery seed and celery salt for extra flavor.
Step 5: If using, mince fresh parsley and add it to the vegetables. Toss to combine and let sit for about 15 minutes.
Step 6: Pour the mayo and sour cream mixture over the vegetables and toss well. Add the cooked pasta and gently toss to coat everything evenly. Taste and adjust celery salt if needed.
Step 7: Dice the cheddar cheese into very small pieces and fold it into the salad.
Step 8: Serve immediately or cover and refrigerate for 4 to 6 hours or overnight for best flavor.

Tips & Variations

For a tangier dressing, substitute Mexican crema for sour cream.
Use sharp or extra-sharp cheddar to boost the cheese flavor.
Add a splash of apple cider vinegar for extra brightness.
Try substituting ziti with elbow macaroni or small shells if preferred.
For added crunch, toss in some chopped celery tops or green onions.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. It tastes best after chilling for several hours to allow flavors to meld. When ready to serve, give it a gentle stir. This salad is meant to be enjoyed cold and should not be reheated.

How to Serve

The image shows a clear plastic container filled with a creamy pasta salad. The salad has large, tube-shaped pasta pieces in a pale yellow color mixed with a thick white dressing speckled with green herbs. Scattered throughout are small, colorful chunks of red bell pepper, orange carrot, green celery, and bits of red onion, creating a mix of orange, red, green, and purple colors that contrast with the pale pasta and sauce. The pasta salad fills the container nearly to the top, and the container sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, elbow macaroni, small shells, or rotini work well as substitutes for ziti in this salad. Just cook the pasta to al dente and rinse with cold water.

Is it okay to make this salad ahead of time?

Absolutely. Making the salad several hours or even a day ahead allows the flavors to develop fully. Just keep it covered and refrigerated until ready to serve.

Cheddar Sour Cream Macaroni Salad Recipe

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4.5 from 127 reviews

A creamy and flavorful Cheddar Sour Cream Macaroni Salad combining tender ziti pasta with crisp vegetables, sharp cheddar cheese, and a tangy dressing made from mayonnaise and sour cream. This classic side dish is perfect for potlucks, picnics, or as a hearty accompaniment to grilled meals.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 6 hours 30 minutes
Yield: 8 to 10 servings 1x
Category: Side Dish
Method: Boiling
Cuisine: American

Ingredients

Scale

Pasta

1 lb. box of Ziti Pasta

Vegetables

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

Dressing & Seasonings

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

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, as it will soften further when mixed with the dressing. Drain it and rinse well under cold water to stop cooking and cool it down.
Prepare the vegetables: Very finely dice the red onion, red bell pepper, and celery, then place them in a large bowl. Sprinkle with celery salt and celery seed and toss to evenly coat the vegetables. Add the diced pimientos with some of their liquid for extra flavor.
Prepare the carrot: Grate the carrot then chop the grated bits further with a knife to achieve small, uniform pieces. Add these finely chopped carrot bits to the bowl with the other vegetables.
Make the dressing: In a separate bowl, whisk together the sour cream, mayonnaise, and white sugar. Optionally, add a pinch more celery seed and celery salt to the dressing for extra seasoning.
Add parsley and let sit: Mince the fresh parsley if using, add to the vegetable bowl, and toss everything to coat well. Let the vegetable mixture sit for about 15 minutes to meld the flavors.
Combine dressing and pasta: Toss the vegetable mixture with the sour cream and mayonnaise dressing thoroughly. Then add the cooled cooked pasta and toss again to coat everything evenly. Taste and adjust celery salt seasoning as needed.
Add cheese and chill: Dice the cheddar cheese into very small pieces and gently fold it into the salad. The salad can be served immediately, but it is best if covered and refrigerated for 4 to 6 hours or overnight to allow all flavors to blend beautifully.

Notes

For best texture, cook pasta just until al dente to avoid mushiness in the salad.
You can substitute Mexican crema for the sour cream for a richer dressing.
Adjust celery salt and celery seed according to your taste preference.
Chilling the salad overnight improves flavor and texture.
Use sharp cheddar cheese for a bolder flavor.

Keywords: macaroni salad, cheddar macaroni salad, sour cream dressing, picnic side dish, ziti pasta salad