Description

Dolly Parton’s Macaroni Salad is a creamy, tangy, and refreshing cold pasta salad featuring elbow macaroni, crisp vegetables, and a zesty dressing made of mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish. Perfect as a side dish for picnics, barbecues, or family gatherings, this easy-to-make salad is chilled to meld flavors and deliver a satisfying crunch in every bite.

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 & 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 according to package instructions until al dente. Drain the pasta and rinse under cold water to cool completely, stopping the cooking process and preventing sticking.
Prepare the vegetables: While the pasta cools, finely chop the celery, green bell pepper, red onion, and sweet pickles or relish. Set aside.
Make 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 pasta and dressing: Add the cooled macaroni to the bowl with the dressing. Fold gently to ensure all pasta is evenly coated. Then mix in all the chopped vegetables and relish, distributing them throughout the salad.
Chill and serve: Taste the salad and adjust seasoning if needed. Cover the bowl and chill in the refrigerator for at least 1 hour to allow flavors to meld, preferably overnight. Stir well before serving.

Notes

Use cold water to rinse the pasta to stop cooking immediately and cool it for the salad.
Chilling the salad for several hours enhances the flavor and texture.
Adjust sugar and vinegar quantities to taste if you prefer it sweeter or tangier.
For a lighter version, substitute half the mayonnaise with Greek yogurt.
This salad is best served cold and consumed within 2 days for optimal freshness.