Description

A quick, creamy pasta salad made with elbow macaroni, sharp cheddar, and a tangy mayo-sour cream dressing. Perfect for busy weeknights, meal prep, and potlucks.

Ingredients

Scale

1 pound elbow macaroni
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 cup shredded cheddar cheese
2 stalks celery, diced
1/4 cup red onion, finely diced
3 stalks green onions, sliced
1 teaspoon dried parsley
Salt and black pepper to taste

Instructions

Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente (about 8-10 minutes).
Drain the pasta in a colander and immediately rinse under cold running water until completely cool. Shake to remove excess water.
In a small bowl, whisk together mayonnaise, sour cream, sugar, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper.
In a large mixing bowl, combine the cooled pasta, diced celery, red onion, green onions, and shredded cheddar cheese.
Pour the dressing over the ingredients and gently toss to coat evenly.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.

Notes

Cook pasta al dente as it will soften further in the dressing. Rinsing the pasta in cold water is crucial to stop cooking and prevent clumping. Do not freeze this salad as the dairy may separate. Store in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 375
Sugar: 6
Sodium: 450
Fat: 22
Saturated Fat: 8
Carbohydrates: 35
Fiber: 2
Protein: 10

Keywords: pasta salad, creamy pasta salad, quick dinner, meal prep, easy recipe, summer salad, potluck food