A delightful twist on the classic macaroni salad, featuring a creamy dressing and fresh, crunchy vegetables.
Cook the macaroni in boiling water until tender, then drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and prevents it from sticking together.
In a large bowl, combine the cooked macaroni, cheddar cheese, celery, green bell pepper, and onion.
Ensure the vegetables are evenly diced for a consistent texture.
In a separate bowl, whisk together the mayonnaise, sour cream, milk, pickle relish, and salt to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Pour the dressing over the salad ingredients and toss gently to coat evenly.
Mix gently to avoid breaking the pasta.
Cover the salad and refrigerate for at least 4 hours before serving.
Chilling allows the flavors to meld together for a tastier salad.
Serve the salad chilled, garnished with a sprinkle of fresh herbs if desired.
Fresh parsley or dill makes a great garnish for added flavor and presentation.
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