Cheddar Sour Cream Salad (Printable Version)
Creamy macaroni featuring sharp cheddar, sour cream, fresh vegetables, and a touch of celery seasoning.
# Ingredients Required:
→ Pasta
01 -
454 g ziti pasta
→ Dressing
02 -
360 ml mayonnaise
03 -
60 ml sour cream
04 -
2 teaspoons white sugar
→ Vegetables
05 -
1 red bell pepper, finely diced
06 -
1 medium red onion, finely diced
07 -
1 large carrot, grated and finely chopped
08 -
2 celery stalks, finely diced
09 -
2 tablespoons diced pimientos with liquid
10 -
1 bunch fresh parsley, minced (optional)
→ Seasonings
11 -
2 teaspoons celery salt
12 -
2 teaspoons celery seed
→ Cheese
13 -
454 g cheddar cheese, finely diced
# Guide to Cooking:
01 -
Boil the ziti pasta according to package instructions until al dente. Rinse under cold water and drain thoroughly.
02 -
Combine finely diced red onion, red bell pepper, and celery in a large mixing bowl. Sprinkle with celery salt and celery seed, then add the diced pimientos with their liquid. Toss to coat evenly.
03 -
Grate the carrot and finely chop the grated pieces to ensure uniformity. Incorporate into the vegetable mixture.
04 -
Whisk together sour cream, mayonnaise, and white sugar until smooth.
05 -
If using, mince fresh parsley and add it to the vegetables. Toss gently to combine.
06 -
Allow the vegetable mixture to sit for approximately 15 minutes to meld flavors.
07 -
Pour the mayo and sour cream mixture over the vegetables and toss well. Add the cooked pasta and fold gently to coat. Adjust celery salt seasoning to taste.
08 -
Fold in the finely diced cheddar cheese ensuring even distribution throughout.
09 -
Serve immediately or cover and refrigerate for 4 to 6 hours, or overnight, to enhance flavors.
# Extra Suggestions:
01 -
Adjust celery salt and celery seed according to preference.
02 -
Mexican crema can be substituted for sour cream.
03 -
Chilling the mixture for several hours or overnight improves flavor development.