Print

Dolly Parton’s Macaroni Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 106 reviews

Dolly Parton’s Macaroni Salad is a classic, creamy, and colorful pasta salad that combines tender elbow macaroni with crunchy vegetables and a tangy mayonnaise-mustard dressing. Perfectly chilled and flavored with sweet pickle relish, this easy-to-make salad is a refreshing side dish for picnics, barbecues, and family gatherings. Optional add-ins like hard-boiled eggs and fresh herbs add richness and a burst of freshness.

Ingredients

Salad

  • 2 cups elbow macaroni (can substitute with small shells or ditalini)
  • 1 cup mayonnaise (for a lighter twist, swap in Greek yogurt)
  • 2 tablespoons yellow mustard (no substitutions recommended)
  • 1 cup celery (can substitute jicama for different texture)
  • 1 cup green bell pepper (can substitute cucumbers for milder taste)
  • 1 cup red bell pepper (feel free to use more green bell pepper or chopped carrots)
  • 1/2 cup red onion (chop finely for even spread, or use green onions)
  • 1/3 cup sweet pickle relish (can use chopped dill pickles for a distinct taste)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)

Optional Add-Ins

  • 2 large hard-boiled eggs (adds richness and protein)
  • 1 teaspoon paprika (for an exciting flavor twist)
  • 1 tablespoon fresh herbs like parsley or dill (for a refreshing finish)

Instructions

  1. Boil Water: Start by bringing a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente, usually about 8-10 minutes. Drain the macaroni and rinse it thoroughly with cold water to stop the cooking process and cool it completely.
  2. Chop Vegetables: While the pasta cools, finely dice the celery, green bell pepper, red bell pepper, and red onion into uniform pieces for an even texture and flavor distribution throughout the salad.
  3. Mix Dressing: In a separate mixing bowl, combine the mayonnaise, yellow mustard, and sweet pickle relish. Stir them together until the mixture is smooth and creamy. Season with salt and black pepper, adjusting to your taste preferences.
  4. Combine Ingredients: Gently add the cooled macaroni and chopped vegetables into the bowl with the dressing. Toss all ingredients carefully but thoroughly until everything is well coated with the dressing.
  5. Chill: Cover the bowl with plastic wrap or a lid to prevent any external odors from affecting the salad. Refrigerate the macaroni salad for at least 2 hours to allow the flavors to meld and the salad to chill properly.
  6. Optional Garnish: Before serving, sprinkle the salad with paprika for a vibrant color and an added layer of flavor. You may also add chopped hard-boiled eggs or fresh herbs like parsley or dill for extra richness and freshness.

Notes

  • You can substitute elbow macaroni with small shells or ditalini pasta for different textures.
  • For a healthier, lighter option, try replacing mayonnaise with Greek yogurt.
  • Jicama can be used in place of celery to add a crunchy, slightly sweet texture.
  • To mellow the salad’s flavor, swap green bell pepper with cucumbers or add more chopped carrots instead of red bell pepper.
  • Adjust the salt and black pepper according to personal taste preferences.
  • Hard-boiled eggs enhance the protein content and add a richer texture when included.
  • Fresh herbs like parsley or dill add a refreshing, aromatic component perfect for summer servings.
  • Make sure to chill the salad well before serving to enhance flavor and texture.

Find it online: https://mealoria.com/dolly-partons-macaroni-salad-recipe-2/