This Creamy Cheddar Macaroni Salad is the perfect summer pasta salad. It’s loaded with peppers, celery, onions, chunks of cheddar cheese and elbow noodles, all covered in a tangy sour cream dressing. Simple, quick and so delicious!
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When I think about summer foods and dishes served up with BBQ meats, I immediately think of pasta salads. Pasta salads are the quintessential summer side dish. I love the flexibility of the ingredients you can add to them, I love that they’re easy and quick to make, and you can’t beat the fact that most people happily eat them. I know whenever there is a pasta salad on the table my family is guaranteed to eat it.
This Creamy Cheddar Macaroni Salad is a simple as they get. The ingredients are readily available, and are often on hand, making it a great last minute side dish. And like I always try to promote, this dish can be tailored to your tastebuds. Add broccoli if you like, or some cubes of cooked ham, or grape tomatoes. Experiment and enjoy!
Tonight I’m serving this with grilled chicken, but it would be great with hamburgers, kabobs or any BBQ meat that you like. This recipe would also be great for potlucks or you could pre-make it and take it along on camping trips or picnics.
And have we talked about this bowl yet? We must. I mean look at it…it’s turquoise and white and adorable! I bought a set of 3 of these bowls from my friend Erin, and when I saw them I nearly fainted. Ok, not really, but I did do a little happy dance. They are vintage Pyrex and are in perfect condition…I love them. And they’re perfect for this pasta salad…
Now on to this simple and delicious recipe. I hope you enjoy it!
Creamy Cheddar Macaroni Salad
- 4 cups of cooked elbow noodles
- 1 bell pepper cut into small chunks
- 2 celery sticks cut into small chunks
- 2 tbsp cup chopped red onion
- 1/2 - 3/4 cup cheddar cheese chunks
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp vinegar
- 1 tbsp prepared mustard
- 1 tsp sugar
- dash salt
- 1/4 tsp ground pepper
Cook the elbow macaroni according to package directions. Cool and rinse with cold water.
Blend together the mayonnaise, mustard, sour cream, vinegar, sugar and salt & pepper.
In a serving bowl, combine the noodles and chopped vegetables, then toss with the dressing.
Let rest in the fridge for at least 30 minutes (1 hour or more is best).
Serve and enjoy!
Recipe adapted from the Talk About Good Cookbook
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Have a delicious day!