Cheddar Sour Cream Macaroni Salad
This is a copycat version of a deli favorite. Made with ziti pasta, a sour cream and mayonnaise combo with fresh veggies, and seasonings like celery seed and celery salt. Chunks of your favorite cheddar throughout.
Ingredients:
1 lb. box of Ziti Pasta
1.5 cups of Mayonnaise
1/4 cup of Sour Cream
1 Red Bell Pepper
1 medium sized Red Onion
1 bunch of fresh Parsley *optional
1 large Carrot
2 stems of Celery
2 teaspoons of Celery Salt *or to taste
2 teaspoons of Celery Seed *or to taste
2 tablespoons of diced Pimientos with the liquid
1 lb. block of your favorite Cheddar Cheese
2 teaspoons of White Sugar
Instructions:
Boil your pasta according to package directions, I cook it to al dente as it will soften in the salad dressing. Rinse well with cold water and drain.
VERY finely dice the onion, bell pepper, and celery, add to a large bowl. Sprinkle with the celery salt and celery seed and toss to coat. Add the diced pimientos. You can add as many or as few as you like, make sure to add some of the liquid from the jar.
Grate the carrot and then run the knife through the grated carrot to make the bits even smaller. Add to the bowl with the vegetables.
In a bowl whisk the sour cream, mayonnaise, and the white sugar. I use the Mexican Crema instead of regular sour cream, you can use either. If you like, add a pinch of celery seed and celery salt to this.
Mince the fresh parsley if using and add to the bowl of vegetables and toss to coat.
Let this all sit for about 15 minutes.
Toss the vegetables with the mayo/sour cream mix, then add the cooked pasta and toss to coat. Taste and add more celery salt if needed.
Dice the cheese VERY small and fold into the salad.
Can be served immediately but it is better if you cover it and put in the fridge for 4 to 6 hours or even overnight.
Making macaroni salad at home can be a delightful experience, especially when you customize it to your taste using fresh ingredients. In this recipe, using ziti pasta cooked to al dente is crucial as it holds up well without turning mushy when mixed with the creamy dressing. One of my favorite tips is to finely dice the vegetables like red onion, bell pepper, and celery to ensure every bite is packed with flavor and texture. Tossing these veggies with celery salt and celery seed ahead of time helps to soften their sharpness and infuse the salad with that classic deli aroma. Adding diced pimientos along with some of their liquid adds a subtle sweetness and a hint of tang that elevates the overall taste. I also appreciate the combination of sour cream and mayonnaise used here. The sour cream adds a slight tang that balances the richness of the mayonnaise nicely. As the post mentions, Mexican crema is a wonderful alternative to regular sour cream for an extra smooth texture and mild flavor. Grating the carrot and then chopping it further is a clever step to integrate sweetness evenly throughout the salad without large chunks. The fresh parsley is optional but, when added, it brings a fresh herbal note that brightens the dish. A key point is letting the mixture sit for 15 minutes after tossing in the seasonings and veggies before adding the pasta. This resting time allows the flavors to meld beautifully. Finally, dicing the cheddar very small ensures you get a cheesy bite in every forkful without it overpowering the other ingredients. Serving the salad after chilling it for several hours or overnight really lets the flavors develop and improves the texture. Overall, this homemade Cheddar Sour Cream Macaroni Salad is perfect for picnics, potlucks, or as a flavorful side dish for any meal. Preparing it ahead saves time and intensifies the taste, making it a guaranteed crowd-pleaser.
