Macaroni Cheddar Salad

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This is a great picnic salad. Add tuna, sliced hard boiled eggs or chunks of different cheeses for a heartier version. All you need now is a wicker picnic basket, a great wine and a guilt-free afternoon off.

  • Duration
  • Prep Time
  • 10 servings ServingsServings


  • 1 (1-pound) box elbow macaroni, cooked according to package directions
  • 1 cup (4-ounces) cheddar cheese, cut into 1/4- inch cubes
  • 1 large celery stalk, diced
  • 1/2 cup frozen green peas, thawed
  • 1/2 cup packaged shredded carrots
  • 3/4 cup light mayonnaise
  • 3/4 cup sour cream
  • 1 teaspoon celery seed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Israeli (Mediterranean) pickles packed in brine, diced (optional)



  1. Mix all ingredients in a large bowl until well combined.
  2. Refrigerate for 2 hours before serving.


At a BBQ, try a non-dairy version of this macaroni salad. Replace the sour cream and cubes of cheese with soy sour cream and chunks of turkey or any meat of your choice.

Contributed by: Quick & Kosher, JAMIE GELLER