Description
A creamy and flavorful Cheddar Sour Cream Macaroni Salad featuring al dente ziti pasta, finely diced fresh vegetables, sharp cheddar cheese, and a tangy mayo-sour cream dressing infused with celery salt, celery seed, and diced pimientos. Perfect as a side dish for barbecues, picnics, or potlucks.
Ingredients
Scale
Pasta
- 1 lb. box of Ziti Pasta
Vegetables
- 1 Red Bell Pepper, finely diced
- 1 medium sized Red Onion, very finely diced
- 1 large Carrot, grated and chopped smaller
- 2 stems of Celery, finely diced
- 1 bunch of fresh Parsley, minced (optional)
- 2 tablespoons diced Pimientos with liquid
Dressing & Seasonings
- 1.5 cups of Mayonnaise
- 1/4 cup of Sour Cream (Mexican Crema recommended)
- 2 teaspoons Celery Salt, or to taste
- 2 teaspoons Celery Seed, or to taste
- 2 teaspoons White Sugar
Cheese
- 1 lb. block of Cheddar Cheese, diced very small
Instructions
- Cook the pasta: Boil the ziti pasta according to the package directions until al dente. Drain, rinse thoroughly with cold water to stop cooking, and set aside to drain completely.
- Prepare the vegetables: Very finely dice the red onion, red bell pepper, and celery. Place in a large bowl and sprinkle with celery salt and celery seed; toss well to evenly coat. Add diced pimientos along with some of their liquid as desired.
- Prepare the carrot: Grate the carrot, then finely chop the grated carrot pieces with a knife to make the bits even smaller. Add the carrot to the vegetable mixture in the bowl.
- Make the dressing: In a separate bowl, whisk together sour cream, mayonnaise, and white sugar. Optionally, add a pinch more celery salt and celery seed to taste.
- Add fresh parsley: Mince fresh parsley if using, then add it to the bowl with the vegetables and toss to combine. Let the mixture sit for about 15 minutes to allow flavors to meld.
- Toss salad: Pour the mayo and sour cream dressing over the vegetable mixture and toss well. Then add the cooked pasta and toss again to coat evenly. Taste and adjust celery salt if needed.
- Add cheese: Dice the cheddar cheese very small and gently fold it into the salad.
- Chill and serve: The salad can be served immediately but is best if covered and refrigerated for 4 to 6 hours or overnight to develop full flavor.
Notes
- Use Mexican Crema as a substitute for sour cream for a richer, creamier flavor.
- Adjust celery salt and celery seed to personal taste to balance the seasoning.
- The diced pimientos add a subtle sweetness and color—add as much or as little as desired including some of the liquid for extra flavor.
- Allowing the salad to chill for several hours improves the melding of flavors.
- Chop the grated carrot finely for better integration into the salad texture.
- Serve as a side for picnics, barbecues, or potluck gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: macaroni salad, cheddar macaroni salad, sour cream salad, pasta salad, picnic salad, summer side dish, creamy pasta salad, pimiento salad
