Description
Creamy, tangy, and loaded with crunch, this upgraded deli-style macaroni salad brings serious flavor to the table. Perfect for potlucks, cookouts, or next-day lunches, this double-batch version doubles down on the richness with sharp cheddar and a cool sour cream-mayo base—plus some bold twists to make it your signature side.
Ingredients
2 lbs Ziti pasta
3 cups mayonnaise
½ cup sour cream
1 red bell pepper, finely diced
1 green bell pepper, finely diced (twist for extra color & flavor)
2 medium red onions, finely chopped
2 large carrots, shredded
4 stems celery, diced
1 bunch fresh parsley, chopped (optional)
4 tablespoons diced pimientos with liquid
4 teaspoons celery salt (adjust to taste)
4 teaspoons celery seed
4 teaspoons white sugar
2 lbs block sharp cheddar cheese, cut into small cubes
Flavor Twists (Optional):
Add ½ teaspoon smoked paprika or cayenne for heat
Stir in ½ cup chopped pickles or relish for tang
Try using half white cheddar, half pepper jack for variety
Add 1 tablespoon Dijon mustard for a kick of depth
Instructions
Cook ziti according to package instructions until al dente. Drain, rinse with cold water, and let cool completely.
In a large bowl, whisk together mayo, sour cream, celery salt, celery seed, sugar, and pimiento liquid until smooth.
Fold in chopped veggies, parsley, and cheese cubes.
Add cooled pasta and toss to coat evenly.
Taste and adjust seasoning if needed.
Chill for at least 1 hour before serving to let flavors meld.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
Nutrition
- Calories: 480
- Fat: 30g
- Carbohydrates: 40g
- Protein: 14g