Cheddar Sour Cream Macaroni Salad – Deli Style with a Twist

The Macaroni Salad That Steals the Spotlight Every Single Time

Hey there, friend! Isla here from BiteTide. Let’s talk about a classic that deserves a major upgrade. We’ve all been there: you’re at a summer potluck or a backyard cookout, and there it is. The macaroni salad. It’s usually… fine. A little bland, maybe a bit gloppy. It sits quietly next to the show-stopping burgers and the vibrant fruit platter, often overlooked. But what if I told you that macaroni salad could be the star of the show? The dish people whisper about and sneak second helpings of when they think no one is looking?

Well, get ready to make that dream a reality. This Cheddar Sour Cream Macaroni Salad is my absolute pride and joy. It’s everything you love about that deli-style classic—creamy, cool, and comforting—but we’re turning up the flavor dial to eleven. We’re talking a luxuriously tangy dressing thanks to a secret weapon (sour cream, you beautiful thing), a confetti of crisp, colorful veggies for the perfect crunch, and generous cubes of sharp cheddar cheese that turn every single bite into a little treasure hunt. This isn’t just a side dish; it’s a flavor experience.

I designed this recipe to feed a crowd because, trust me, you’ll need it. It’s the perfect make-ahead hero for busy weeks, picnics, or any gathering where you want to bring something guaranteed to earn rave reviews. It’s hearty enough to be a meal on its own but plays so well with grilled favorites. So, tie on your favorite apron, put on some fun music, and let’s create some serious kitchen magic together. This is the macaroni salad recipe you’ve been searching for.

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A Coastal Kitchen Memory: My Dad’s “Everything But the Kitchen Sink” Salad

This recipe always takes me right back to my childhood kitchen, with the smell of saltwater drifting through the screen door. My dad was the king of “clearing out the fridge” salads. After a weekend of friends and family coming through, he’d stand in front of the refrigerator, door wide open, and declare, “Operation: Clean Sweep!” He’d pull out every leftover veggie, the last bits of cheese, a handful of herbs from the garden, and of course, whatever pasta we had left from Friday night’s spaghetti dinner.

His method was more enthusiasm than precision—a glug of mayo, a dollop of mustard, a generous sprinkle of “secret” seasoning (which we later found out was just seasoned salt). But the result was always magical. That big, battered wooden bowl hitting the picnic table was a signal that summer was truly here. It was a lesson in resourcefulness and joy. This Cheddar Sour Cream Macaroni Salad is my refined, slightly more intentional homage to his masterpiece. I’ve kept the spirit of abundance and surprise (hello, cheddar cubes!) but added a few chef-y touches to make the flavors truly sing. It’s a taste of my coastal roots, right in your bowl.

Gathering Your Flavor Crew: The Ingredients

Here’s the cast of characters that makes this salad so unforgettable. Don’t be intimidated by the list—a lot of this is about prepping veggies, which is the perfect time to put on a podcast and zen out. Remember, the quality of your ingredients matters most in simple dishes like this!

• 2 lbs Ziti Pasta: I love ziti for this because its tube shape grabs onto the creamy dressing perfectly. Elbows are the classic choice and work great, but ziti feels a bit more substantial. The key is to cook it al dente so it doesn’t get mushy when dressed.
• 3 cups Mayonnaise: This is the rich base of our dressing. Use a good-quality mayo you love the taste of. For a tangier kick, you could even use an avocado oil-based mayo.
• ½ cup Sour Cream: This is our secret weapon! The sour cream lightens the mayo just a touch and adds a wonderful tang that cuts through the richness. It’s the “what’s different about this?” factor.
• 1 Red Bell Pepper & 1 Green Bell Pepper, finely diced: This isn’t just for color (though it’s gorgeous!). The red pepper is sweeter, and the green pepper has a slightly more bitter, fresh flavor. Together, they create a fantastic balance. Feel free to use orange or yellow peppers for a sunnier look!
• 2 medium Red Onions, finely chopped: Red onions are milder and slightly sweeter than yellow onions when raw, which is why they’re perfect for salads. If you’re sensitive to the sharpness, you can soak the chopped onions in cold water for 10 minutes before adding them—it tames the bite.
• 2 large Carrots, shredded: They add a subtle sweetness and a wonderful pop of color. Using the large holes on a box grater is the fastest way to get this done.
• 4 stems Celery, diced: Celery is non-negotiable for that essential, refreshing crunch. It’s the backbone of texture in so many classic salads.
• 1 bunch fresh Parsley, chopped (optional): I say “optional,” but I highly recommend it! Parsley adds a burst of fresh, herbaceous flavor that brightens the whole dish. Curly or flat-leaf both work.
• 4 tablespoons diced Pimientos with liquid: Don’t skip these! They add a gentle, sweet pepper flavor and their liquid helps loosen the dressing beautifully. It’s a classic deli salad move for a reason.
• 4 teaspoons Celery Salt & 4 teaspoons Celery Seed: This is the dynamic duo of flavor here. Celery salt seasons the dish, while celery seed gives that distinct, almost aromatic flavor that makes it taste like a professional deli made it. Adjust the salt to your taste.
• 4 teaspoons White Sugar: A little sugar balances the tanginess of the sour cream and the acidity of the mayo. It’s not enough to make it sweet, just enough to round out the edges.
• 2 lbs block Sharp Cheddar Cheese, cut into small cubes: The star of the show! Buy a block and cube it yourself—pre-shredded cheese contains anti-caking agents that can make the dressing grainy. The sharpness is key to standing up to the creamy base.

Let’s Get Cooking: Building Your Masterpiece, Step-by-Step

Okay, now for the fun part! This is where we bring it all together. I’ll walk you through each step with my favorite tips and hacks to ensure perfect results. Read through all the steps once before you start—it’s my number one tip for stress-free cooking!

1. Cook the Pasta: Cook the ziti according to the package directions for al dente. This is crucial! We do NOT want soft, mushy pasta. It will continue to absorb dressing as it chills, so starting with a firm bite is essential. As soon as it’s done, drain it in a colander and immediately rinse it with cold water. This stops the cooking process dead in its tracks and washes away excess starch, preventing the pasta from clumping together. Let it sit in the colander to drain and cool completely. I sometimes spread it out on a baking sheet to speed this up. Chef’s Hack: While the pasta cooks, I get all my veggie chopping done. Multitasking for the win!
2. Create the Dreamy Dressing: In a large bowl—and I mean LARGE; we’re making a big batch!—whisk together the mayonnaise, sour cream, celery salt, celery seed, sugar, and the liquid from the jar of pimientos. Whisk until it’s smooth and beautifully combined. Take a tiny taste on a spoon. This is your chance to adjust the seasoning. Want more tang? Add a pinch more sugar. Need more zip? A little more celery salt. You’re the boss of this flavor.
3. The Veggie & Cheese Party: Now, fold in the diced red and green bell peppers, red onions, shredded carrots, diced celery, chopped parsley, the pimientos themselves, and those glorious cubes of sharp cheddar. Use a spatula to gently mix everything until the veggies and cheese are evenly distributed and coated in the dressing. Isn’t the color combination just beautiful? It’s like confetti!
4. The Grand Union: Once your pasta is completely cool to the touch, add it to the bowl with the dressing and veggie mixture. This is important—if the pasta is even slightly warm, it will melt the mayo and make the salad oily. Gently toss everything together, making sure every single piece of pasta gets coated in that creamy, tangy dressing. Be patient and thorough; you want every bite to be perfect.
5. The Patience Payoff (Chill Time!): This might be the hardest step, but it’s non-negotiable. Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour, but ideally 2-4 hours or even overnight. This chill time is magic. It allows the flavors to meld together, the pasta to fully absorb the dressing, and the whole salad to become wonderfully cold and refreshing. Trust me, it’s worth the wait.
6. Final Taste and Serve: Just before serving, give the salad one final gentle stir. The pasta may have absorbed some of the dressing, so if it looks a little dry, you can add a tablespoon or two of milk or a little more mayo to loosen it up. Taste it again and adjust the salt or pepper if needed. And then… dig in!

How to Serve This Crowd-Pleaser

This salad is incredibly versatile! For a potluck or cookout, I love serving it straight from the big bowl—it’s a beautiful, colorful centerpiece. For a more elegant presentation at a smaller dinner, you can use an ice cream scoop to create neat, rounded servings on a bed of butter lettuce. It’s the ultimate sidekick to grilled classics like burgers, hot dogs, barbecue chicken, or ribs. For a simple summer lunch, I’ll just grab a big bowl for myself, add a handful of arugula, and call it a day. It’s that satisfying.

Make It Your Own: Fun Flavor Twists

Once you’ve mastered the base recipe, have fun with it! Here are a few of my favorite twists:

• Spicy Southwest: Swap the cheddar for pepper jack cheese. Add a ½ teaspoon of smoked paprika and a pinch of cayenne to the dressing. Stir in a cup of cooked corn and a can of rinsed black beans.
• Dill Pickle Delight: For pickle lovers! Add ½ cup of finely chopped dill pickles and a tablespoon of the pickle brine to the dressing instead of the pimiento liquid. Fresh dill would be amazing here too.
• Protein-Powered Lunch: Turn it into a main course by stirring in 2 cups of chopped rotisserie chicken or a can of drained, flaked tuna.
• Mustard Lover’s Kick: Add 1-2 tablespoons of whole-grain Dijon mustard to the dressing for a fantastic tangy depth. This is a great way to cut through the richness even more.
• Lighter Version: You can use light mayo and light sour cream with no problem! The flavor will still be fantastic.

Isla’s Chef Notes & Kitchen Stories

This recipe has evolved so much since the first time I made it. The first version was good, but it was missing that “wow” factor. I added the sour cream on a whim one day when I was out of Greek yogurt (my previous secret ingredient), and it was a revelation! The tang was just perfect. The cheddar cubes were also a happy accident—I originally grated the cheese, but found that little creamy pockets of cheese were far more exciting in every bite.

A funny story: I once brought this to a friend’s BBQ and forgot to add the sugar. I was so worried it would be a flop, but you know what? It was still delicious! It was just a bit more savory and tangy. It just goes to show that cooking is an adventure, not a science experiment. Don’t stress if you forget an ingredient or make a substitution. The most important ingredient is always the joy you put into making it.

Your Questions, Answered: FAQs & Troubleshooting

Q: Can I make this salad ahead of time?
A: Absolutely! In fact, I highly recommend it. Making it the day before allows the flavors to develop beautifully. Just give it a good stir and maybe a splash of milk before serving if it has thickened up too much in the fridge.

Q: My salad seems a bit dry after chilling. What happened?
A: No worries, this is common! The pasta is like a little sponge and soaks up the dressing. Simply stir in a few tablespoons of milk, buttermilk, or even a little more mayo until it reaches your desired creaminess. Easy fix!

Q: Can I use a different pasta shape?
A: Of course! Elbow macaroni, cavatappi, rotini, or shells all work wonderfully. Just make sure whatever shape you choose is cooked al dente.

Q: How long will this macaroni salad keep in the fridge?
A: Stored in an airtight container, it will stay fresh and delicious for 3-4 days. The veggies will soften a bit over time, but it will still taste great.

Nutritional Information (Approximate, per serving)

Please note: This is an estimate based on the ingredients used. Values can vary significantly based on specific brands and measurements.

• Calories: ~480
• Protein: ~14g
• Carbohydrates: ~40g
• Fat: ~30g
• Fiber: ~2g

Prep Time: 20 minutes | Chill Time: 1 hour | Total Time: 1 hour 20 minutes

I hope you love this Cheddar Sour Cream Macaroni Salad as much as I do! If you make it, I’d be absolutely thrilled if you tagged me on social @BiteTide so I can see your creation. Happy cooking!

– Isla 💛