Description
This Cheddar Sour Cream Macaroni Salad is a nostalgic deli-style comfort dish featuring tender ziti pasta tossed with a creamy blend of sour cream and mayonnaise, vibrant vegetables, and sharp cheddar cheese. Perfect for picnics, potlucks, or as a cooling side, it balances tangy, sweet, and savory flavors with a delightful crunch.
Ingredients
Scale
Pasta
- 8 oz Ziti Pasta (or your favorite short pasta)
Dressing
- 1 cup Mayonnaise (Greek yogurt can be a lighter alternative)
- 1 cup Sour Cream (Regular or Mexican crema works fine)
- 1 tablespoon White Sugar (optional, based on sweetness preference)
Vegetables & Add-ins
- 1 medium Red Bell Pepper (yellow or orange peppers can also be used)
- 1 small Red Onion (green onions can be used for a milder taste)
- 1 medium Carrot (grated for a finer texture)
- 1 cup Celery (optional, if a softer salad is desired)
- 1 teaspoon Celery Salt (adjust based on preference)
- 1 teaspoon Celery Seed (can be omitted if desired)
- 1 jar Diced Pimientos (adjust quantity based on taste, plus extra for garnish)
- 1 cup Cheddar Cheese (finely diced for even distribution)
Instructions
- Cook Pasta: Cook the ziti pasta according to package instructions until al dente, usually about 8-10 minutes. Once cooked, rinse thoroughly under cold water to stop the cooking process, then drain well to prevent excess moisture from diluting the salad.
- Prepare Vegetables: Finely dice the red onion, red bell pepper, and celery. In a large mixing bowl, combine these diced vegetables with celery salt and celery seed. Add the diced pimientos along with some of their liquid to infuse flavor into the mix.
- Grate Carrot: Grate the medium carrot to achieve a fine texture, then add it to the vegetable mixture for added sweetness and color.
- Make Dressing: In a separate bowl, whisk together the sour cream, mayonnaise, and optional white sugar. Taste the dressing and adjust seasoning to your preference for balance between creamy, tangy, and sweet.
- Optional Parsley: If using fresh parsley, mince it finely and mix it into the vegetable bowl. Allow this mix to sit for about 15 minutes, helping the flavors meld.
- Combine Salad: Gently fold the vegetable mixture into the mayo-sour cream dressing, ensuring an even coating. Then, fold in the cooked and drained pasta carefully to avoid breaking the noodles.
- Add Cheese: Dice the cheddar cheese very finely and fold it gently into the salad for even distribution, adding rich flavor and a creamy texture contrast.
- Chill and Serve: Serve the salad immediately or refrigerate for 4-6 hours, preferably overnight, to allow the flavors to develop fully. Garnish with additional diced pimientos before serving if desired.
Notes
- You can substitute Greek yogurt for mayo for a lighter dressing.
- Celery salt and celery seed can be adjusted or omitted according to taste preferences.
- Using different colored bell peppers adds visual appeal.
- Refrigerating the salad overnight enhances the flavor.
- For a firmer salad, omit celery or reduce its quantity.
- Use fresh parsley for added herbaceous brightness.
