Cheddar Sour Cream Macaroni Salad

Why You’ll Love This Recipe

I make this salad again and again because it’s bold, flavorful, and ridiculously satisfying. The combo of sour cream and mayo gives it a smooth, rich base, while the cheddar chunks add that savory bite I crave in every forkful. It’s also full of fresh veggies, which brings balance and crunch. And best of all — it’s even better the next day, so I can make it ahead without stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb box of Ziti pasta

• 1.5 cups mayonnaise

• 1/4 cup sour cream (or Mexican crema)

• 1 red bell pepper, finely diced

• 1 medium red onion, very finely diced

• 2 stems celery, finely diced

• 1 large carrot, grated and finely chopped

• 1 bunch of fresh parsley (optional), minced

• 2 tablespoons diced pimientos with liquid

• 2 teaspoons celery salt (or to taste)

• 2 teaspoons celery seed (or to taste)

• 2 teaspoons white sugar

• 1 lb block cheddar cheese, diced small

Directions

1. I begin by cooking the ziti pasta according to the package directions, until al dente. I rinse it under cold water and drain it well — this helps stop the cooking and cools it down quickly.

2. While the pasta cooks, I very finely dice the red onion, bell pepper, and celery, then add them to a large mixing bowl.

3. I sprinkle the diced veggies with the celery salt and celery seed, then toss to coat evenly. I stir in the diced pimientos and a bit of their liquid for extra flavor.

4. I grate the carrot, then chop the shreds a bit smaller with a knife. I add that to the bowl of veggies, along with some minced parsley if I’m using it.

5. In a separate bowl, I whisk together the sour cream, mayonnaise, and white sugar until smooth. For extra flavor, I often mix in another pinch of celery seed and celery salt.

6. I let the veggie mixture sit for about 15 minutes so the seasonings can start to blend into the vegetables.

7. Then I toss the vegetables with the sour cream-mayo dressing until well combined.

8. I add the cooked, cooled pasta to the bowl and toss everything together until the noodles are fully coated.

9. Finally, I dice the cheddar cheese into very small cubes and fold them into the salad.

10. I can serve it right away, but I always prefer to cover it and let it chill in the fridge for 4 to 6 hours or even overnight. That rest time allows all the flavors to come together beautifully.

Servings and timing

This recipe makes about 8–10 servings as a side.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–30 minutes (plus chilling time if desired)

Variations

I sometimes switch the pasta to elbow macaroni or rotini if I don’t have ziti on hand. For a tangier version, I add a splash of pickle juice or a spoonful of Dijon mustard. If I want to make it heartier, I’ll toss in some diced ham or cooked bacon bits. I’ve also made it with Greek yogurt instead of sour cream for a lighter twist.

storage/reheating

I store the macaroni salad in an airtight container in the fridge for up to 3–4 days. It stays fresh and flavorful, and actually gets better after a few hours. I give it a quick stir before serving again. This salad is best served cold, so no reheating needed.

FAQs

Can I make this macaroni salad ahead of time?

Yes, and I actually prefer it that way. The flavors develop more after a few hours in the fridge, so I usually make it the night before serving.

What kind of cheddar works best?

I like using a sharp or extra sharp cheddar for a stronger, tangier flavor. Milder cheddars work too, but I think the bold cheese really shines in this dish.

Is this recipe good for picnics or potlucks?

Absolutely. I’ve taken it to plenty of gatherings and it always holds up well. Just be sure to keep it chilled if it’ll be sitting out for a while.

Can I use a different pasta shape?

Definitely. I’ve made this with elbows, rotini, and penne. Any short, sturdy pasta that holds the dressing works great.

How do I keep the salad from drying out?

If it looks a little dry after chilling, I stir in a tablespoon or two of mayo or sour cream just before serving to refresh the texture.

Conclusion

This Cheddar Sour Cream Macaroni Salad is everything I want in a pasta salad: creamy, crunchy, cheesy, and packed with flavor. It’s easy to make, totally customizable, and always a hit. Whether I’m serving it at a cookout, bringing it to a party, or just making a big batch for the week, it never disappoints.

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