This pasta salad is all about big flavor and comfort. The sour cream adds a creamy tang that pairs perfectly with the bold cheddar, while crunchy add-ins like green onions or and depth. It’s quick to prepare, great for making ahead, and always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (elbow macaroni, rotini, or shells work best)
Sour cream
Mayonnaise
Sharp cheddar cheese (cubed or shredded)
Green onions (sliced)
Garlic powder
Onion powder
Salt and pepper
Optional: chives, parsley, or paprika for garnish
Directions
Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, whisk together sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
Add the cooled pasta to the bowl and mix until evenly coated with the dressing.
Fold in the cheddar cheese, green onions.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Garnish with fresh herbs or a sprinkle of paprika before serving, if desired.
Servings and timing
This recipe makes 6 to 8 servings. Prep time: 15 minutes Cook time: 10 minutes Chill time: 1 hour Total time: 1 hour 25 minutes
Variations
Loaded Baked Potato Style: Add chopped boiled potatoes, , and a sprinkle of chives.
Spicy Kick: Mix in chopped jalapeños or a dash of hot sauce.
Veggie Boost: Include diced bell peppers, cucumbers, or cherry tomatoes.
Greek Twist: Swap cheddar for feta and add olives and cucumbers.
Ranch Style: Add a tablespoon of ranch seasoning to the dressing.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This salad is meant to be served cold, but if you prefer it slightly warm, microwave individual servings for about 20–30 seconds.
Note: If the salad seems dry after refrigeration, stir in a little extra sour cream or mayo to refresh it.
FAQs
What type of pasta is best for this salad?
Short, sturdy pasta like elbow macaroni, rotini, or shells are ideal because they hold the creamy dressing well.
Can I make this pasta salad ahead of time?
Yes, it’s best when chilled for at least an hour, and it can be made up to a day in advance.
Is it necessary to rinse the pasta?
Yes, rinsing stops the cooking process and cools the pasta down for mixing.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a great substitute for a lighter version with similar tang.
How long does this pasta salad last in the fridge?
It stays fresh for about 3 days when stored in an airtight container.
What can I use instead of mayo?
You can use more sour cream or substitute with plain yogurt for a lighter dressing.
Can I add protein to make it a full meal?
Absolutely. Try adding grilled chicken, or hard-boiled eggs for a heartier dish.
Does the cheese need to be cubed or shredded?
Either works, but small cubes of sharp cheddar add a satisfying bite and texture.
What other mix-ins go well with this salad?
Chopped pickles, red onion, peas, or even crushed potato chips on top for crunch.
Can I freeze this pasta salad?
No, it’s not recommended as the sour cream and mayo-based dressing doesn’t freeze and thaw well.
Conclusion
Cheddar & sour cream pasta salad is a creamy, cheesy, and refreshing dish that brings a delicious twist to your summer spread or weekday meals. With just a few ingredients and simple prep, it’s the kind of side dish you’ll want to make again and again. Serve it cold, pair it with grilled favorites, or enjoy it on its own—it never disappoints.
Cheddar & sour cream pasta salad is a creamy, tangy, and flavorful side dish that combines tender pasta with a rich dressing and bold cheddar cheese. Perfect for potlucks, picnics, or make-ahead lunches.
Ingredients
12 oz pasta (elbow macaroni, rotini, or shells)
1/2 cup sour cream
1/2 cup mayonnaise
1 cup sharp cheddar cheese, cubed or shredded
1/2 cup green onions, sliced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional: chives, parsley, or paprika for garnish
Instructions
Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool.
In a large mixing bowl, whisk together sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
Add the cooled pasta to the bowl and mix until evenly coated with the dressing.
Fold in the cheddar cheese and green onions.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 1 hour to allow the flavors to meld.
Garnish with fresh herbs or a sprinkle of paprika before serving, if desired.
Notes
Rinse the pasta to stop cooking and cool it for the salad.Substitute Greek yogurt for sour cream for a lighter option.Stir in extra mayo or sour cream after chilling if the salad seems dry.Best served cold, but can be slightly warmed if preferred.Add protein like grilled chicken or hard-boiled eggs for a more filling meal.
