Almost Loaded Creamy Macaroni Salad

Pasta salad is my ultimate comfort food – there is just something about it that keeps making you want more, that’s if it is done right! I love making macaroni salad and having it in my fridge… But I find every time I open the fridge I am grabbing a spoon and digging in – my husband is just as bad, he will take the bowl and devour it in no time while watching TV.

Anyways, my favourite part of this salad is that I load the veggies and cheddar cheese, I find macaroni salads with out a bunch of veggies and of course no cheese are boring and are lacking something, I like to have bit of something new each time I have a bite.

This salad is a great thing to take along to a BBQ or a pot luck at work! It is quick and easy to make, and will last in the fridge for 4 days – any longer I find the veggies get a bit yuck. However, you can always get everything prepped and have in the fridge and when you are ready just toss together.

For the veggies I always add red onion, cucumber, broccoli, bell pepper, and carrot. If you have other veggies on hand that you want to toss in by all means, anything goes! Then of course cheese, I like old cheddar for this salad as I find it stays a bit harder when in the dressing, and has a great cheddar flavour.

Camping version

I make this salad quite often when we are camping as it is nice to have ready, I switch up the veggies to what we have in the camper, and often I will add a couple boiled eggs and some tomatoes as well, fresh green onions. (my husband does not like tomatoes, but little does he know he eats them in this salad with out knowing all the time…shh) I use pre shredded cheese as it is easier to bring along with us, and I find if we eat it with a day or two the cheese does not get soggy but any longer it will not last. This is a great treat to bring out on the boat for a snack in the afternoon!

For the dressing – I use equal parts of mayo and sour cream, I just love how they taste when combined. Added with some milk, vinegar and sugar. Then seasoned with a combination of spices.

I use elbow macaroni but if you prefer shells, or another type of pasta you have on hand, by all means use that. Either way you just can not go wrong with this salad, it is sure to please!

Almost Loaded Creamy Macaroni Salad


  • 1 Cup Elbow Macaroni
  • 2 – 3 Cups fresh cut vegetables (I use – red onion, cucumber, pepper, broccoli, carrot, but feel free to use what you prefer)
  • Cheddar Cheese cut into 1/2 in cubes – as much or as little as you like
  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayo
  • 2 Tablespoon Milk
  • 1 Tablespoon Vinegar
  • 1 Tablespoon Sugar
  • Salt and Pepper to taste
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Onion Flakes
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Dill (fresh or dried)
  • 1/2 Teaspoon Cumin Powder
  • 1 Tablespoon of Garlic Plus (if you don’t have that it’s okay to eliminate this, just add a bit more of the above spices

What you need to do:

  1. Cook your pasta as per directions on package – be sure not to over cook.
  2. While your pasta is cooking, mix up the dressing. Add sour cream, mayo, milk, vinegar to a small bowl and mix well, then add all spices mix well and set in fridge to allow flavour to marinate.
  3. Allow pasta to completely cool.
  4. In a large bowl, add pasta, veggies, cheese, and dressing and mix well. If you find your dressing is a bit dry just add a small amount of milk to it. Place in a sealed container in the fridge until ready to serve.


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