Description
Cheddar Sour Cream Macaroni Salad is a creamy, deli-style comfort dish featuring tender ziti pasta combined with a flavorful mix of mayo and sour cream, crisp vegetables, diced pimientos, and sharp cheddar cheese. Perfect for gatherings or as a satisfying side, its chilled, well-blended flavors improve after resting in the fridge for several hours.
Ingredients
Scale
Pasta
- 8 oz Ziti Pasta (or favorite short pasta)
Dressing
- 1 cup Mayonnaise (or Greek yogurt for a lighter alternative)
- 1 cup Sour Cream (regular or Mexican crema)
- 1 tablespoon White Sugar (optional, based on sweetness preference)
Vegetables and Mix-Ins
- 1 medium Red Bell Pepper (yellow or orange peppers may be used)
- 1 small Red Onion (green onions optional for milder taste)
- 1 medium Carrot (grated for finer texture)
- 1 cup Celery (optional for softer salad)
- 1 teaspoon Celery Salt (adjust to taste)
- 1 teaspoon Celery Seed (optional)
- 1 jar Diced Pimientos (quantity adjustable to taste)
- 1 cup Cheddar Cheese (finely diced for even distribution)
Instructions
- Cook Pasta: Boil the ziti pasta according to package instructions until al dente, about 8-10 minutes. Rinse the cooked pasta under cold water to stop cooking and drain thoroughly to avoid sogginess.
- Prepare Vegetables: Finely dice the red onion, bell pepper, and celery. Add them to a large mixing bowl along with celery salt, celery seed, and the diced pimientos with some of their liquid included for flavor.
- Add Carrot: Grate the carrot and incorporate it into the vegetable mixture for a finer, more uniform texture that blends well into the salad.
- Make Dressing: In a separate bowl, whisk together sour cream, mayonnaise, and white sugar if using. Taste and adjust seasonings to ensure the dressing is balanced and flavorful.
- Optional Parsley: If using fresh parsley, mince it finely and mix it into the vegetable bowl. Let the mixture sit for about 15 minutes to allow flavors to meld.
- Combine Salad: Gently toss the vegetable mixture with the dressing until evenly coated. Then fold in the cooled pasta carefully to retain the salad’s texture.
- Add Cheese: Dice the cheddar cheese very small and fold it gently into the salad for even distribution without breaking up the cheese too much.
- Chill and Serve: Serve immediately or refrigerate the salad for 4-6 hours or preferably overnight. Chilling deepens the flavors and improves the overall taste.
- Optional Garnish: Before serving, garnish with additional diced pimientos to add a pop of color and extra flavor.
Notes
- To lighten the recipe, substitute mayonnaise with Greek yogurt.
- Celery is optional and can be omitted if a softer texture is preferred.
- The amount of diced pimientos can be adjusted based on your taste preference.
- Make sure to rinse pasta with cold water immediately after cooking to prevent it from becoming mushy.
- Letting the salad refrigerate for several hours or overnight allows flavors to fully develop and meld together.
- Use freshly grated carrot for better texture versus pre-shredded.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
