Description

Dolly Parton’s Macaroni Salad is a classic Southern-style side dish that combines tender elbow macaroni with a creamy, tangy dressing made from mayonnaise, Dijon mustard, and apple cider vinegar. Enhanced with crisp celery, green bell pepper, red onion, and sweet pickle relish, this salad delivers a perfect balance of creamy, sweet, and slightly tangy flavors. Ideal for picnics, barbecues, or family gatherings, it’s easy to prepare, refreshing, and satisfying.

Ingredients

Scale

Pasta

2 cups elbow macaroni (uncooked)

Dressing

1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper

Vegetables and Add-ins

1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup finely chopped red onion
1/3 cup sweet pickle relish (or chopped sweet pickles)

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Instructions

Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions, usually about 7-8 minutes. Drain the macaroni and rinse under cold water to cool completely and stop the cooking process.
Prepare the Vegetables: While the pasta cools, finely chop the celery, green bell pepper, red onion, and sweet pickles or relish to ensure even distribution and flavor in the salad.
Mix the Dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until the mixture is smooth and well combined.
Combine Ingredients: Add the cooled macaroni to the bowl with the dressing. Gently fold the macaroni to coat it evenly with the dressing. Then, mix in all the chopped vegetables and sweet pickle relish until everything is well distributed.
Chill and Serve: Taste the salad and adjust salt and pepper if needed. Cover the bowl and chill the macaroni salad in the refrigerator for at least 1 hour to allow the flavors to meld. Stir the salad again before serving for the best texture and flavor.

Notes

For best flavor, prepare the salad a few hours ahead or overnight.
You can substitute sweet pickle relish with dill relish if you prefer a tangier taste.
Use gluten-free pasta to make this salad gluten free.
Adjust sugar and vinegar quantities to your taste for sweetness or tanginess.
This salad keeps well in the fridge for 3-4 days in an airtight container.