Go Back Email Link
+ servings
A large bowl filled with Sour Cream Cheddar Pasta Salad.

Sour Cream Cheddar Pasta Salad

Arlene Mobley - Flour On My Face
A creamy sour cream pasta salad with cheddar cheese. A perfect barbecue side dish recipe or any time you need a macaroni salad to serve with dinner.
5 from 24 votes
Prep Time 20 mins
Cook Time 12 mins
Refrigerating Before Serving 2 hrs
Total Time 2 hrs 32 mins
Course Side Dish
Cuisine American
Servings 10 Servings
Calories 350 kcal

Equipment

  • 1 8 Quart Pot
  • 1 Colander
  • 1 Large mixing bowl
  • 1 Large Wooden Spoon
  • 1 Whisk

Ingredients  

  • 1 box Cellentani pasta, elbow or jumbo elbow macaroni
  • ¼ cup finely diced red pepper
  • ¼ cup finely diced green pepper
  • ½ cup finely diced celery
  • 1 cup mayonnaise (Hellman's or Duke's)
  • ¾ cup sour cream
  • 1 tablespoon granulated white sugar
  • 3 tablespoons white vinegar
  • ¼ cup milk
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 teaspoon salt
Follow Flour On My Face on Pinterest

Instructions 

Pasta Salad Prep

  • Boil the pasta following the directions on the box.
  • Drain the pasta well. Rinse under cold water until the pasta is cool to touch. Leave the pasta draining in the colander.

Pasta Salad Dressing

  • In a small bowl mix the sugar and vinegar until the sugar is dissolved. Set aside.
  • In large mixing bowl combine the mayonnaise, sour cream and milk mixing well. Add the vinegar and sugar mixture to the large mixing bowl with the mayo mixture. Mix or whisk until well combined.

Mix the pasta salad

  • Pour the well drain and cold pasta into the mixing bowl with the dressing. Toss with a large spoon until the pasta is evenly coating with the dressing.
  • Add the diced vegetables and shredded sharp cheddar cheese to the bowl. Toss until the vegetables and cheese are evenly mixed in with the pasta.
  • Salt the salad and mix well.
  • Cover and chill in the refrigerator at least 2 hours before serving.
  • Makes 8 to 10 servings.

Video

Recipe Expert Tips

  • You can use any small pasta to make this salad. Elbow macaroni, cork screw macaroni, bow tie macaroni are other shapes of pasta that work well for salad.
  • I am a Hellman's mayo fan. It is the mayonnaise I prefer. Another similar brand is Duke's. Miracle Whip is not recommended for this pasta salad recipe.
  • Refrigerating the cheddar pasta salad before serving allows the dressing and vegetable flavors to soak into the pasta. This type of pasta salad always tastes better the next day because the flavors have had a chance to meld.
  • Thin the dressing with small amount of milk if it thickens before serving.

Nutrition

Serving: 1Serving | Calories: 350kcal | Carbohydrates: 20g | Protein: 8g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 270mg | Potassium: 131mg | Fiber: 1g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 8mg | Calcium: 158mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2