Macaroni Salad

Macaroni Salad loaded with vegetables and coated with a creamy flavorful dressing. The addition of cheddar gives it a nice texture and chew. Finally, a macaroni salad worth eating.
Course Pasta, Salad, Side Dish
Cuisine American
Keyword macaroni salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 - 8
Author Natalie


  • 1/2 pound macaroni or pasta of choice
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream*
  • 1/4 cup red wine vinegar
  • 2 medium cloves garlic finely minced
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon pepper
  • pinch cayenne pepper optional
  • 1 cup red pepper diced
  • 1 cup yellow squash diced
  • 1 cup zucchini diced
  • 1/2 cup red onion diced
  • 1 cup (4 ounces) shredded cheddar cheese


  • Cook the macaroni as recommended on package. If the package gives a time for al dente, cook one minute more. Rinse with cold water and drain. 
  • While the pasta is cooking, mix the mayo, sour cream, vinegar, garlic, sugar, salt, pepper, and cayenne together in a small bowl and set aside.
  • Transfer the pasta, red pepper, squash, zucchini, red onion, and cheese into a large bowl.
  • Mix in the dressing and toss until everything is coated. Season with additional salt and pepper, if desired. You can reserve a little of the dressing to freshen up the pasta salad before serving.


*You may substitute Greek yogurt for the sour cream.
**You may use double the amount of zucchini instead of yellow squash.
The measurements for the vegetables do not have to be exact. It happens to average out to 1 cup per veggie, but a little over or under is no big deal.