Description
This Sour Cream Cheddar Pasta Salad is a creamy, tangy, and flavorful side dish perfect for picnics, potlucks, or a refreshing addition to your meal. Featuring a rich combination of sour cream, mayonnaise, sharp cheddar cheese, and colorful diced vegetables tossed with tender pasta, it's chilled to perfection for at least two hours for enhanced flavor melding.
Ingredients
Pasta
- 1 box Cellentani pasta, elbow or jumbo elbow macaroni (about 12-16 oz)
Vegetables
- 1/4 cup finely diced red pepper
- 1/4 cup finely diced green pepper
- 1/2 cup finely diced celery
Dressing
- 1 cup mayonnaise (Hellman's or Duke's)
- 3/4 cup sour cream
- 1 tablespoon granulated white sugar
- 3 tablespoons white vinegar
- 1/4 cup milk
- 1 teaspoon salt
Cheese
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- Boil the pasta: Cook the pasta according to the package directions until al dente. Be sure to stir occasionally to prevent sticking.
- Drain and cool pasta: Drain the cooked pasta well and rinse it under cold water until it is cool to the touch. Allow the pasta to drain completely in a colander.
- Prepare sugar and vinegar mixture: In a small bowl, combine the granulated white sugar and white vinegar. Stir until the sugar has fully dissolved and set aside.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, and milk until smooth. Slowly stir in the vinegar-sugar mixture until well combined.
- Combine pasta and dressing: Add the cooled and drained pasta into the bowl with the dressing. Toss gently with a large spoon to coat the pasta evenly with the dressing.
- Add vegetables and cheese: Fold in the finely diced red pepper, green pepper, celery, and shredded sharp cheddar cheese. Toss again until evenly mixed throughout.
- Season the salad: Sprinkle the teaspoon of salt over the salad and mix thoroughly to distribute the seasoning evenly.
- Chill the pasta salad: Cover the bowl and refrigerate the pasta salad for at least 2 hours before serving to allow flavors to meld and the salad to chill properly.
Notes
- For best results, prepare the salad a few hours in advance or the night before serving.
- You can substitute the cheddar cheese with Colby or Monterey Jack for a milder flavor.
- Adjust salt to taste, especially if your cheese is already salted.
- Add a splash of pickle juice for an extra tangy twist.
- This salad keeps well refrigerated for up to 3 days.
