Description

Dolly Parton’s Macaroni Salad is a creamy, comforting classic side dish featuring tender elbow macaroni tossed with a tangy mayonnaise and mustard dressing, complemented by crisp celery, colorful bell peppers, and a hint of sweet pickle relish. Perfectly chilled and garnished with paprika, this salad is ideal for picnics, barbecues, or family gatherings.

Ingredients

Pasta

8 oz elbow macaroni

Dressing

1 cup mayonnaise
2 tbsp yellow mustard
1/4 cup sweet pickle relish or dill relish
Salt, to taste
Black pepper, to taste
1 tbsp milk (optional, to thin dressing)

Vegetables

1 cup celery, finely chopped
1 cup green bell pepper, diced
1 cup red bell pepper, diced
1/2 cup red onion, finely chopped

Garnish

1 tsp paprika (optional, for garnish)

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Instructions

Cook macaroni: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water until completely cooled.
Prepare vegetables: While the pasta cools, finely chop the celery, green bell pepper, red bell pepper, and red onion into small, uniform pieces to ensure even texture and flavor distribution throughout the salad.
Make the dressing: In a large mixing bowl, combine the mayonnaise, yellow mustard, and sweet pickle relish. Stir well until the mixture is smooth and creamy. Season with salt and black pepper to taste. Optionally add 1 tablespoon of milk if you prefer a thinner dressing.
Combine ingredients: Gently fold the cooled macaroni and chopped vegetables into the dressing mixture, ensuring everything is evenly coated without breaking the pasta.
Chill the salad: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 2 hours, allowing the flavors to meld and the salad to chill thoroughly.
Garnish and serve: Before serving, optionally sprinkle the macaroni salad with paprika for a touch of color and mild smoky flavor.

Notes

Make sure to rinse the pasta under cold water after cooking to stop the cooking process and cool it down for the salad.
For a tangier flavor, you can increase the amount of yellow mustard or add a splash of vinegar.
The salad can be made a day in advance and stored in the refrigerator for best flavor.
Use gluten-free macaroni to accommodate gluten-free diets.
If you want a richer salad, substitute some mayonnaise with sour cream.