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Close-up of pale-yellow elbow macaroni in a thick, velvety white sour cream sauce with shredded carrots. (Sour Cream Pasta Salad)

Sour Cream Pasta Salad: The Ultimate Creamy and Tangy Side Dish

This Sour Cream Pasta Salad features tender elbow macaroni submerged in a thick, velvety sour cream sauce. Garnished with shredded carrots, diced celery, and cracked pepper, it's the perfect creamy side dish for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz elbow macaroni 450g, cooked until tender
  • 1.5 cups sour cream 360ml, full-fat for best sheen
  • 1 cup carrots 125g, shredded into needle-like strips
  • 0.5 cup celery 60g, diced into translucent squares
  • 1 tsp sea salt 6g
  • 0.5 tsp cracked black pepper 1g, coarse flakes
  • 0.5 tsp dried herb flakes 1g, parsley or dill

Equipment

  • 1 Large Stockpot For boiling pasta
  • 1 Colander For draining and rinsing
  • 1 Box Grater For shredding carrots
  • 1 Mixing Bowl Large enough to fold all ingredients

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook elbow macaroni for 8-9 minutes until tender. Drain and rinse thoroughly with cold water.
  2. Shred the carrots into thin needle-like strips and dice the celery into small translucent squares while the pasta cools.
  3. In a large bowl, whisk the sour cream and salt until smooth and velvety.
  4. Fold the cooled pasta, carrots, and celery into the sour cream sauce until every noodle is completely submerged and glossy.
  5. Transfer to a bowl and top with coarse cracked black pepper and dried herb flakes.

Notes

Rinse your pasta under cold water to keep the sauce from becoming gummy.
Add a splash of milk to the sour cream if you want an extra-glossy sheen.