This pasta salad hits the spot and is a quick and easy addition to any meal!
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
Combine mayonnaise, sour cream, Cheddar cheese, pickles, carrot, celery, bell pepper, onion, banana peppers, salad seasoning, mustard, salt, and sugar in a large bowl. Mix well.
Drain pasta and let cool for about 10 minutes. Toss pasta into the dressing; chill before serving.
Per Serving: 442 calories; protein 8.2g; carbohydrates 32.4g; fat 31.4g; cholesterol 32.1mg; sodium 451.6mg.