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Cheddar Sour Cream Macaroni Salad

Cheddar Sour Cream Macaroni Salad: Creamy, Crunchy Delight

This Cheddar Sour Cream Macaroni Salad combines creamy flavors with crunchy freshness, making it a delightful dish that's perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 6 hours 5 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 ounces Ziti Pasta Use any short pasta if ziti is unavailable.
  • 1 cup Mayonnaise Can substitute half with Greek yogurt for a lighter version.
  • 1 cup Sour Cream Mexican crema is preferred but regular sour cream works well.
  • 1 medium Red Bell Pepper Can substitute with yellow or green bell pepper.
  • 1 small Red Onion Substitute with sweet onion for a milder taste.
  • 1 medium Carrot Shred finely for a uniform texture.
  • 2 stalks Celery Can substitute with zucchini.
  • 4 ounces Diced Pimientos Use roasted red peppers as an alternative.
  • 1 cup Cheddar Cheese Use sharp cheddar for a more robust taste.
  • 1 tablespoon White Sugar Optional, adjust based on taste preference.
For the Seasoning
  • 1 teaspoon Celery Salt Adjust to personal taste, or use regular salt.
  • 1 teaspoon Celery Seed Optional but recommended for flavor enhancement.

Equipment

  • large pot
  • Colander
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil and add the ziti pasta. Cook according to package directions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water.
  2. Finely dice the red onion, red bell pepper, and celery. In a large mixing bowl, combine diced vegetables with celery salt and celery seed.
  3. Grate or finely chop the carrot and add to the vegetable mixture in the bowl, stirring well.
  4. In a separate bowl, whisk together mayonnaise, sour cream, and white sugar until smooth. Adjust seasoning as needed and set aside.
  5. Mince fresh parsley and add to the vegetable mixture; let sit for about 15 minutes.
  6. Add the cooled pasta to the seasoned vegetable mixture and pour in the dressing. Gently mix until combined.
  7. Dice the cheddar cheese and fold it into the pasta and vegetable mixture, being careful not to break the pasta.
  8. Chill the salad for 4 to 6 hours or serve immediately, optionally garnished with parsley or paprika.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 40mgCalcium: 200mgIron: 1mg

Notes

This salad can be customized with various vegetables and can be made a day ahead for best flavor.

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