Church pitch-in salad is the definition of no-fuss comfort food. It’s quick to make, budget-friendly, and feeds a crowd. With its creamy texture, sweet touches, and satisfying crunch, it appeals to both kids and adults. It’s also incredibly versatile—perfect as a side dish or a light main course, and you can easily adjust it based on what’s in your fridge or pantry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Elbow macaroni (or small pasta of choice)
Mayonnaise
Sour cream
Sugar
Vinegar (white or apple cider)
Salt and pepper
Celery (chopped)
Onion (finely diced)
Bell pepper (optional, diced)
Shredded cheddar cheese
Peas (frozen and thawed)
Hard-boiled eggs (chopped)
Optional: relish or sweet pickles, 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 bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt, and pepper to make the dressing.
Add the cooled pasta to the dressing and mix well.
Fold in celery, onion, bell pepper (if using), peas, chopped eggs, and shredded cheddar.
Stir until everything is evenly coated. Taste and adjust seasoning if needed.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Garnish with paprika or extra egg slices if desired.
Servings and timing
This recipe makes 8 to 10 servings. Prep time: 15 minutes Cook time: 10 minutes Chill time: 1 hour Total time: 1 hour 25 minutes
Variations
Ham & Cheese Style: Add cubed ham and increase cheddar for a heartier salad.ham and increase c
Sweet Pickle Twist: Add diced sweet pickles or relish for extra tang and crunch.
Garden Fresh: Mix in cucumbers, grape tomatoes, or shredded carrots.
Deviled Egg Salad: Add a bit of yellow mustard and extra chopped eggs for deviled egg flavor.
Low-Carb Version: Substitute cooked cauliflower florets for pasta.
Storage/Reheating
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: This salad is served cold, so no reheating is necessary.
Refreshing Tip: If it thickens in the fridge, stir in a small splash of milk or more dressing to revive the texture before serving.
FAQs
What makes it a “church pitch-in” salad?
It’s a term often used in the Midwest for potluck-style gatherings at churches—this salad is a common dish for such events due to its ease, flavor, and ability to feed a crowd.
Can I make this salad ahead of time?
Yes, it’s even better after chilling for a few hours or overnight.
Is this the same as macaroni salad?
It’s similar, but church pitch-in versions often include cheese, peas, and sometimes eggs or pickles for a heartier twist.
Can I use Miracle Whip instead of mayo?
Yes, but adjust the sugar and vinegar since Miracle Whip is sweeter and tangier.
Can I freeze this salad?
No, the texture of pasta and creamy dressing doesn’t hold up well when frozen and thawed.
How do I keep the salad from drying out?
Stir in extra dressing or a splash of milk before serving if it’s been in the fridge for a while.
Is this salad vegetarian?
Yes, as written. You can add meats like ham or bacon if desired.
What kind of cheese works best?
Shredded sharp cheddar is classic, but you can also try colby jack or a cheddar blend.
Can I use a different type of pasta?
Yes, small pasta shapes like shells, rotini, or ditalini work well.
What goes well with this salad?
It pairs beautifully with grilled meats, sandwiches, fried chicken, or baked casseroles.
Conclusion
Church pitch-in salad is a creamy, comforting, and endlessly customizable dish that brings a sense of community and tradition to the table. With its balance of textures and flavors, it’s perfect for any gathering or potluck—and it only gets better the next day. Simple, satisfying, and full of heart, this salad is a timeless classic you’ll return to again and again.
Church pitch-in salad is a creamy, nostalgic pasta salad made with elbow macaroni, veggies, cheese, and a sweet-and-tangy dressing. Perfect for potlucks and gatherings, it’s a crowd-pleasing Midwestern favorite.
Ingredients
12 oz elbow macaroni (or other small pasta)
3/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon sugar
1 tablespoon vinegar (white or apple cider)
Salt and pepper to taste
1/2 cup celery, chopped
1/4 cup onion, finely diced
1/2 cup bell pepper, diced (optional)
1 cup shredded cheddar cheese
1 cup frozen peas, thawed
2 hard-boiled eggs, chopped
Optional: 1/4 cup relish or diced sweet pickles
Optional: Paprika for garnish
Instructions
Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
In a large bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt, and pepper.
Add cooled pasta to the bowl and stir until well coated in the dressing.
Fold in celery, onion, bell pepper (if using), shredded cheddar, peas, and chopped hard-boiled eggs.
Mix until evenly combined. Taste and adjust seasoning as needed.
Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
Garnish with paprika or extra egg slices before serving if desired.
Notes
Great made ahead—the flavors improve after chilling.If the salad thickens in the fridge, stir in a splash of milk or extra dressing before serving.Use Miracle Whip instead of mayo for a tangier version—adjust sugar and vinegar accordingly.Add diced ham or bacon for a meatier variation.Use any small pasta shape like shells or rotini if desired.
