Cheddar & Sour Cream Pasta Salad

A creamy, tangy pasta salad loaded with cheddar cheese and fresh vegetables, perfect for picnics, potlucks, or as a side dish.

Ingredients

Main Salad

• 1 (16 oz) box of pasta (like rotini, fusilli, or elbow), cooked and drained

• 1 red bell pepper, diced

• ½ red onion, diced

• 2 stems of celery, diced

• 8 oz shredded cheddar cheese

Dressing

• 1¼ cups mayonnaise

• 8 oz sour cream

• 2 teaspoons white vinegar

• ¼ cup diced pimientos with oil

• 2 teaspoons celery salt

• 2 teaspoons granulated sugar

Instructions

1. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.

2. In a large mixing bowl, combine the cooled pasta, diced red bell pepper, red onion, celery, and shredded cheddar cheese.

3. In a separate medium bowl, whisk together the mayonnaise, sour cream, white vinegar, pimientos with their oil, celery salt, and sugar until smooth and well blended.

4. Pour the dressing over the pasta mixture and gently stir until everything is evenly coated.

5. Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.

6. Stir once more before serving, and adjust seasoning if needed.

Enjoy chilled! This salad keeps well in the refrigerator for up to 3–4 days.