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.
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.