Cheddar Sour Cream Macaroni Salad

This creamy cheddar sour cream macaroni salad is a perfect side for picnics, potlucks, or whenever you want a comforting and flavorful pasta salad. It balances sharp cheddar, tangy sour cream, and fresh crunchy vegetables for a dish that feels like a special treat but comes together easily.

I put this together for a family gathering once on short notice and it was devoured quickly It has since become our go to classic for any casual get-together

Ingredients

• 1 pound ziti pasta: cooks to a perfect bite sized shape that holds dressing well Choose good quality pasta for best texture
• 1 and a half cups mayonnaise: adds smooth rich creaminess for the base of the dressing Look for mayo with balanced flavor not too sweet
• Quarter cup sour cream: brings tang and lightness Use fresh sour cream with thick consistency not watered down
• 1 red bell pepper diced: fresh peppers offer subtle sweetness and crunch Pick firm vibrant peppers with shiny skin
• 1 medium red onion diced: offers a bit of sharpness and color Select onions that feel heavy and firm without soft spots
• 1 bunch fresh parsley: optional but adds freshness Chop just before adding for brightest flavor
• 1 large carrot finely grated: adds natural sweetness and texture Use firm carrots with bright orange color
• 2 stems celery diced: contribute a nice crisp bite Choose celery that snaps easily when bent
• 2 teaspoons celery salt: seasoning the vegetables with both celery salt and celery seed gives layers of flavor Find fresh celery salt without fillers
• 2 teaspoons celery seed: these tiny seeds add an earthy aroma Do not skip this for authenticity
• 2 tablespoons diced pimientos with liquid: add subtle sweet and tangy notes Use jarred pimientos stored in sealed containers
• 1 pound cheddar cheese diced: small for pockets of sharp flavor Opt for sharp or extra sharp cheddar for best taste
• 2 teaspoons white sugar: balances acidity in the dressing Use pure white sugar for clean flavor

Instructions

Boil The Pasta:

Cook the ziti pasta in salted boiling water according to package directions until it is al dente This means it should be tender but with a firm bite Rinse immediately under cold water to stop cooking and drain well to prevent sogginess

Prepare The Vegetables:

Finely dice the red bell pepper red onion and celery Combine them in a large mixing bowl Sprinkle celery salt and celery seed over the vegetables Toss well to coat everything evenly This step starts building the flavor and draws out some moisture Add the diced pimientos with their liquid for extra tang and color

Add The Carrots:

Grate the carrot finely Then run a knife through the grated carrot to break it into smaller, more uniform bits Add this to the vegetable mixture This adds sweetness and a subtle crunch that balances the sharp onion and pepper

Make The Dressing:

In a separate bowl, whisk together the sour cream mayonnaise and white sugar until smooth The sugar helps mellow the tang and blend the dressing flavors

Add Fresh Parsley:

If using parsley, mince it finely and add to the vegetable bowl Toss the vegetables gently and let the mixture sit for about 15 minutes This resting step allows the flavors to meld and the vegetables to soften slightly

Combine Salad Components:

Pour the dressing over the vegetable mixture Toss thoroughly to coat everything evenly Add the drained pasta and toss again to combine All the ingredients should be well mixed so every bite has balanced flavor

Incorporate The Cheese:

Dice the cheddar cheese into very small pieces Fold the cheese carefully into the salad so the sharpness is distributed throughout

Chill Before Serving:

This salad can be served right away but it tastes best if covered and refrigerated for 4 to 6 hours or even overnight Chilling lets the flavors deepen and the salad firm up just slightly for ideal texture

I put this together for a family gathering once on short notice and it was devoured quickly It has since become our go to classic for any casual get-together

Storage tips

Store leftover salad in an airtight container in the refrigerator It keeps well for about 3 days but the pasta may absorb more dressing over time so toss before serving again If you want to keep the salad longer avoid adding cheese before storing Cheese can be diced and folded in fresh just before serving

Ingredient swaps

Swap mayonnaise for Greek yogurt if you want a lighter dressing The tang of the yogurt complements the sour cream nicely Try sharp Monterey Jack cheese instead of cheddar for a milder flavor Use Dijon mustard in the dressing for a slight kick and a different flavor dimension

Serving ideas

Serve this macaroni salad chilled alongside grilled chicken burgers barbecue ribs or a hearty sandwich It also works well as a stand-alone lunch on a hot day paired with fresh fruit or crunchy veggies Garnish with extra chopped parsley for color and an herbaceous note

Add a handful of toasted walnuts or pecans for nuttiness and texture any time of year

Frequently Asked Recipe Questions

→ What pasta works best for this salad?

Short pasta shapes like ziti or elbow macaroni are ideal, as they hold dressing well and mix evenly with vegetables and cheese.

→ Can I prepare the salad in advance?

Yes, chilling it for 4 to 6 hours or overnight improves flavor by allowing ingredients to meld and the dressing to thicken slightly.

→ Is there a substitute for sour cream?

Mexican crema is a great alternative, offering a similar creamy texture with a mild tang.

→ How can I adjust seasoning for better flavor?

Try varying the amount of celery salt and celery seed to suit your taste; these add a distinctive aromatic touch.

→ What texture does the grated carrot add?

Grated carrot adds subtle sweetness and a slight crunch, balancing the creaminess and sharpness of the cheese.