Description
A creamy and tangy cheddar pasta salad perfect for picnics.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup sweet pickles, chopped
- Salt and pepper to taste
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine mayonnaise, sour cream, and mustard.
- Add the cooked macaroni, cheddar cheese, celery, red onion, and pickles to the bowl.
- Mix well to coat all ingredients.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least one hour before serving.
Notes
- Feel free to add vegetables like bell peppers or peas.
- For a tangier flavor, add more Dijon mustard.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Cheddar Pasta Salad