Description
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.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg
