Description

Dolly Parton’s Macaroni Salad is a creamy, classic comfort food featuring perfectly cooked elbow macaroni mixed with a tangy dressing of mayonnaise, yellow mustard, and sweet pickle relish, complemented by a colorful medley of finely chopped celery, bell peppers, and red onion. This refreshing and flavorful salad is chilled for a couple of hours to meld the flavors, making it an ideal side dish for picnics, barbecues, or any casual gathering.

Ingredients

Salad

8 oz elbow macaroni
1 cup celery, finely chopped
1 cup green bell pepper, diced
1 cup red bell pepper, diced
1/2 cup red onion, finely chopped

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)
1 tsp paprika (optional, for garnish)

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Instructions

Cook the macaroni: In a large pot, bring salted water to a boil. Add elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool completely.
Prepare the vegetables: While the pasta cools, finely chop the celery, green bell pepper, red bell pepper, and red onion to ensure even texture and flavor integration.
Make the dressing: In a large mixing bowl, combine mayonnaise, yellow mustard, and sweet pickle relish. Stir until smooth and creamy, then season with salt and black pepper to your preference. Add milk if you prefer a thinner dressing.
Combine ingredients: Gently fold the cooled macaroni and diced vegetables into the dressing mixture, ensuring everything is evenly coated without breaking the pasta.
Chill the salad: Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
Garnish and serve: Optional step to sprinkle paprika on top as a garnish before serving for added color and mild smoky flavor.

Notes

Make sure to rinse the macaroni under cold water to stop cooking and cool it down, which helps the salad maintain its texture.
This macaroni salad tastes best after it has chilled for at least 2 hours.
You can adjust the amount of mustard and relish depending on your taste preference for tanginess.
Use sweet or dill pickle relish based on your flavor preference.
Add milk to the dressing if you prefer a less thick consistency.
To keep the salad fresh, store it in an airtight container in the refrigerator and consume within 3-4 days.