Cheddar Sour Cream Macaroni Salad is a creamy, tangy copycat of a deli favorite made with ziti pasta, fresh veggies, cheddar cheese, and a seasoned mayo-sour cream dressing.
1. Boil your pasta according to package directions, cooking it to al dente. Rinse well with cold water and drain.
2. Finely dice the red onion, red bell pepper, and celery. Add to a large bowl and sprinkle with celery salt and celery seed. Toss to coat.
3. Add diced pimientos along with some of the liquid from the jar.
4. Grate the carrot, then chop finely. Add to the vegetable mixture.
5. In a separate bowl, whisk together the sour cream, mayonnaise, and white sugar. Add a pinch of celery seed and celery salt if desired.
6. Mince the parsley (if using) and add to the bowl of vegetables. Toss to combine and let sit for about 15 minutes.
7. Mix the mayo-sour cream dressing with the vegetables.
8. Add the cooked pasta to the bowl and toss to coat thoroughly. Taste and adjust seasoning as needed.
9. Dice the cheddar cheese into very small cubes and fold into the salad.
10. Serve immediately or chill in the refrigerator for 4 to 6 hours or overnight for best flavor.
For best flavor and texture, let the salad chill for several hours before serving. Use sharp cheddar for a bolder taste. You can substitute crema for sour cream if desired. Make sure all vegetables are finely diced to blend smoothly into the salad.
Find it online: https://paulakitchen.com/cheddar-sour-cream-macaroni-salad/