Cheddar Sour Cream Macaroni Salad Recipe
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.
- 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
