There’s nothing quite like a cold, creamy pasta salad on a warm day.
This Cheddar Sour Cream Macaroni Salad is tangy, cheesy, and full of fresh crunch from vegetables.
It’s the kind of side dish that disappears quickly at potlucks, barbecues, or family gatherings.
Why You’ll Love This Recipe
The creamy dressing made with mayonnaise and sour cream coats every bite perfectly.
Cheddar cheese adds richness while crunchy vegetables bring freshness.
It can be made ahead of time, making it perfect for parties or meal prep.
The flavor gets even better after chilling.
What You’ll Need (Ingredient Highlights)
Ziti pasta provides a hearty base that holds the dressing well.
Sour cream and mayonnaise create a tangy, creamy dressing.
Celery, onion, carrot, and bell pepper add crunch and freshness.
Diced pimientos with their liquid add subtle sweetness and color.
Cheddar cheese makes the salad rich, bold, and satisfying.
Pro Tips Before You Start
Cook pasta just to al dente so it doesn’t get mushy after chilling.
Dice vegetables very small so they blend smoothly into the salad.
Let the vegetable mix sit with seasonings before adding dressing for deeper flavor.
Chill the salad for at least 4 hours before serving—it tastes best cold.
How to Make Cheddar Sour Cream Macaroni Salad
Step 1 – Cook the pasta
Boil pasta until al dente according to package directions.
Drain and rinse under cold water.
Step 2 – Prep the vegetables
Finely dice onion, bell pepper, and celery.
Place in a bowl, sprinkle with celery salt and celery seed, then toss with diced pimientos and some liquid.
Step 3 – Add the carrot and parsley
Grate carrot into small bits and mince parsley if using.
Add both to the vegetable mixture. Let sit for 15 minutes.
Step 4 – Make the dressing
Whisk together mayonnaise, sour cream, and sugar.
Add a small pinch of celery salt and seed if desired.
Step 5 – Combine vegetables and dressing
Toss vegetables with the dressing until evenly coated.
Step 6 – Add pasta and cheese
Fold in pasta and very small cubes of cheddar cheese. Mix well.
Step 7 – Chill and serve
Cover and refrigerate for 4–6 hours or overnight for best flavor.
What to Serve Them With
Pair with grilled meats at a summer barbecue.
Serve alongside fried chicken or roasted turkey for a hearty side.
Great addition to a picnic spread with sandwiches and chips.
Variations / Substitutions
Swap ziti for elbow macaroni or shells.
Try sharp cheddar, Monterey Jack, or Colby cheese.
Add bacon bits or diced ham for a protein boost.
Storage & Leftovers
Refrigerate in an airtight container for up to 3 days.
Not recommended for freezing due to dairy-based dressing.
Stir gently before serving to refresh the texture.
FAQs
Can I use a different pasta shape?
Yes, elbow macaroni, shells, or rotini all work well.
How do I keep the pasta from getting mushy?
Cook to al dente and rinse under cold water before mixing.
Can I make this salad ahead of time?
Yes, it tastes even better when chilled overnight.
What if I don’t like sour cream?
You can use Greek yogurt or extra mayonnaise as a substitute.
Can I add more vegetables?
Absolutely, peas, corn, or cucumbers would work nicely.
Is sharp cheddar better than mild?
Sharp cheddar adds a bolder flavor, but use what you prefer.
How long can it sit out at a party?
No longer than 2 hours, since it contains dairy.
Can I lighten the recipe?
Yes, use light mayo and sour cream for a lower-calorie version.
Does it taste good warm?
This salad is best served chilled for the right texture and flavor.
What protein pairs best with it?
Grilled chicken, burgers, or barbecue pork complement it well.
Final Thoughts
This Cheddar Sour Cream Macaroni Salad is creamy, cheesy, and loaded with flavor.
It’s a dish that’s simple to make yet always impresses at gatherings.
With its mix of tangy dressing, fresh vegetables, and rich cheddar, it’s bound to become a favorite side dish.
