Cheddar & Sour Cream Pasta Salad

Cheddar & Sour Cream Pasta Salad is a cool, creamy side dish made with tender pasta, sharp cheddar, crisp vegetables, and a tangy sour cream dressing. It’s rich enough to feel satisfying but still has plenty of crunch and freshness throughout.

This is the kind of pasta salad I like for cookouts, potlucks, picnics, or an easy make-ahead lunch. Everything can be prepared well before serving, and a little refrigerator time actually helps the flavors come together.

Why You’ll Love This Recipe

The sour cream dressing gives this pasta salad a cool, tangy flavor that’s a nice change from heavier mayonnaise-only versions.

There’s also plenty of texture. Tender pasta, firm cheddar, celery, and bell pepper make every bite a little different.

And it’s particularly convenient for entertaining because it’s meant to be served cold. Make the bowl ahead, refrigerate it, and give everything a quick stir before serving.

Sharp cheddar is especially good here because its flavor doesn’t disappear into the creamy dressing. Cutting it into small cubes gives you distinct cheesy bites rather than having the cheese blend completely into the sauce.

The pasta will absorb some dressing while it chills, so don’t worry if it initially looks generously coated. After an hour in the refrigerator, the consistency should be just right.

Ingredients You’ll Need

You’ll need pasta, cheddar, vegetables, and a few ingredients for the creamy dressing:

• Rotini pasta
• Sharp cheddar cheese
• Sour cream
• Mayonnaise
• Celery
• Red bell pepper
• Red onion
• Dijon mustard
• Apple cider vinegar
• Garlic powder
• Salt
• Black pepper

How To Make Cheddar & Sour Cream Pasta Salad

Step 1: Bring a large pot of salted water to a boil. Add the rotini and cook according to the package directions until just tender.

Step 2: Drain the pasta thoroughly and rinse it briefly under cool water to stop the cooking. Let it drain again until excess water is gone.

Step 3: While the pasta cools, cut the sharp cheddar into small cubes. Finely dice the celery, red bell pepper, and red onion.

Step 4: In a large mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until smooth.

Step 5: Add the completely cooled pasta to the dressing and toss gently until every piece is evenly coated.

Step 6: Fold in the cheddar, celery, bell pepper, and red onion. Mix gently so the cheddar cubes stay intact.

Step 7: Cover the bowl and refrigerate for at least 1 hour before serving. This gives the dressing time to settle into the pasta.

Step 8: Stir the pasta salad again before serving. If it has become thicker than you prefer, fold in another spoonful of sour cream.

Cheddar & Sour Cream Pasta Salad Variations

Extra-Cheddar Pasta Salad

Increase the cubed cheddar when you want cheese in nearly every bite.

Cucumber Cheddar Pasta Salad

Add diced cucumber for extra cool, fresh crunch.

Pea And Cheddar Pasta Salad

Fold in thawed green peas for a little sweetness and color.

Broccoli Cheddar Pasta Salad

Add small pieces of lightly blanched broccoli for a heartier vegetable variation.

Spicy Cheddar Pasta Salad

Use Pepper Jack instead of some of the cheddar for a little heat.

Storing Cheddar & Sour Cream Pasta Salad

Keep the pasta salad covered in an airtight container in the refrigerator and use it within about 3–4 days.

Give it a good stir before serving leftovers. If the pasta has absorbed too much dressing, add a small spoonful of sour cream to bring back the creamy consistency.

FAQ

What Pasta Works Best?

Rotini is especially good because its spirals hold plenty of creamy dressing. Elbow macaroni, shells, or bowtie pasta can also work.

Should I Shred Or Cube The Cheddar?

I prefer small cubes. They give you noticeable bites of cheddar throughout the salad and hold their texture well after chilling.

Can I Make This Ahead?

Absolutely. Prepare it several hours ahead or the night before and keep it covered in the refrigerator.

Why Is My Pasta Salad Dry The Next Day?

Pasta continues absorbing dressing while refrigerated. Stir in a spoonful of sour cream or a small amount of mayonnaise to restore the creamy texture.

Should I Rinse The Pasta?

For a cold pasta salad, a brief rinse is useful because it stops the cooking and cools the noodles quickly.

Can I Use Mild Cheddar?

Yes, although sharp cheddar gives you a more noticeable cheese flavor against the sour cream dressing.

What To Serve With Cheddar & Sour Cream Pasta Salad

Grilled chicken: Simply seasoned chicken pairs nicely with the cool, creamy pasta and sharp cheddar.

Burgers: This pasta salad makes an easy chilled side for beef or chicken burgers.

Barbecue beef: The tangy sour cream dressing provides a nice contrast to smoky barbecue flavors.

Chicken sandwiches: Serve a scoop alongside grilled or crispy chicken sandwiches for an easy lunch.

Fresh fruit: Watermelon, grapes, berries, or melon add something light and refreshing to a summer plate.

Corn on the cob: Sweet corn fits naturally alongside this creamy pasta salad for cookouts and casual dinners.

Make sure the pasta has cooled before mixing it with the dressing and cheddar. Warm pasta can soften the cheese and make the sour cream dressing looser than you want.

And give the salad at least an hour in the refrigerator. That short chilling time makes a noticeable difference in both the flavor and texture.

Cheddar & Sour Cream Pasta Salad

This Cheddar & Sour Cream Pasta Salad is a creamy, cheesy side dish loaded with tender pasta, sharp cheddar, and crisp vegetables—perfect for potlucks, BBQs, summer gatherings, and easy make-ahead meals.

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 1 hour

Servings: 6

Calories: 573 kcal

Ingredients

• 12 ounces rotini pasta
• 8 ounces sharp cheddar cheese, cut into small cubes
• 1 cup sour cream
• ½ cup mayonnaise
• 2 celery stalks, finely diced
• 1 small red bell pepper, finely diced
• ¼ cup finely diced red onion
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Cook the rotini in salted water according to the package directions until just tender.
2. Drain and briefly rinse under cool water. Drain thoroughly and let the pasta cool.
3. Whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper.
4. Add the cooled pasta and toss until evenly coated.
5. Fold in the cubed cheddar, celery, red bell pepper, and red onion.
6. Cover and refrigerate for at least 1 hour.
7. Stir before serving, adding a little extra sour cream if needed.

Nutrition

Serving: 1 g | Calories: 573 kcal | Carbohydrates: 46 g | Protein: 18 g | Fat: 35 g | Saturated Fat: 13 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 8 g | Trans Fat: 0.03 g | Cholesterol: 68 mg | Sodium: 604 mg | Potassium: 230 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 638 IU | Vitamin C: 1 mg | Calcium: 324 mg | Iron: 1 mg