Sour Cream Pasta Salad
Sour Cream Pasta Salad combines tender elbow macaroni with crisp red bell pepper, celery, and scallions in a tangy sour cream and mayonnaise dressing. It’s a quick, make-ahead side dish that’s perfect for potlucks, cookouts, and weeknight dinners.
Equipment
- Large Pot
- Colander
- Large mixing bowl
- Whisk
- Cutting Board
- Chef's Knife
Ingredients
- 1 lb elbow macaroni cooked al dente and cooled
- 1 large red bell pepper diced small
- 2 stalks celery minced
- 4 whole scallions thinly sliced
- 1/4 cup fresh parsley chopped
- 1 cup full-fat sour cream
- 1/2 cup real mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp granulated sugar
- 1 tsp fine sea salt
- 1/2 tsp coarse ground black pepper
- 1/2 tsp smoked paprika for dusting
Instructions
- Cook elbow macaroni in a large pot of salted boiling water until al dente. Drain, rinse under cold water until cool, and shake off excess water.
- In a large mixing bowl, whisk together sour cream, mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Add diced red bell pepper, minced celery, sliced scallions, and most of the chopped parsley to the dressing. Stir to coat.
- Add the cooled macaroni to the bowl and gently fold until evenly coated with dressing and vegetables are distributed.
- Cover and refrigerate for at least 30 minutes. Before serving, stir, adjust seasoning, and add a splash of milk if needed. Transfer to a serving dish, dust with smoked paprika, and garnish with remaining parsley.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir in a tablespoon of milk or reserved pasta water before serving leftovers to restore creaminess.
Reheating: This salad is served cold or at cool room temperature; do not reheat.
Best Tips: Rinse pasta thoroughly to prevent stickiness, dice vegetables uniformly small, and always taste for salt after chilling. A fine-mesh strainer helps dust smoked paprika evenly.
Variations: Add diced ham or shredded chicken for a main dish, swap in cucumber or shredded carrot, use dill instead of parsley, or replace half the sour cream with Greek yogurt for a tangier dressing.