Prep Time: 15 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Yield: 10 servings

  • 1 (1-pound) box elbow macaroni, cooked according to package directions
  • 1 cup (4-ounces) cheddar cheese, cut into ¼-inch cubes
  • 1 large celery stalk, diced
  • ½ cup frozen green peas, thawed
  • ½ cup packaged shredded carrots
  • ¾ cup light mayonnaise
  • ¾ cup sour cream
  • 1 teaspoon celery seed
  • 1 teaspoon garlic powder
  • ½ 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.


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 (see Hagafen suggestion) and a guilt-free afternoon off.

Suggested Wine:

Hagafen 2005 Napa Valley Sauvignon Blanc

The grassiness from the celery will find its ideal mate in this Sauvignon Blanc as it has a hint of freshly cut hay. Its high acid will also cut the mayo and cheese in the dish.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing