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Dolly Parton’s Macaroni Salad Recipe

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5 from 59 reviews

Dolly Parton’s Macaroni Salad is a creamy, colorful side dish perfect for picnics, barbecues, and potlucks. This classic Southern-style macaroni salad combines tender elbow macaroni with a tangy mayonnaise-based dressing, sweet pickle relish, and a medley of crunchy vegetables for a refreshing and flavorful dish that’s easy to prepare and always a crowd-pleaser.

Ingredients

Salad Ingredients

  • 2 cups elbow macaroni, cooked and cooled
  • 1 cup mayonnaise
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/2 cup chopped celery
  • 1/4 cup finely diced red onion
  • 1/3 cup shredded carrots
  • 1/4 cup sweet pickle relish
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Cook the macaroni: Boil salted water and cook the elbow macaroni according to package directions until tender. Drain and rinse thoroughly under cold water to stop the cooking process and cool the pasta.
  2. Prepare the vegetables: Finely chop the red bell pepper, green bell pepper, celery, red onion, and shred the carrots. Set aside.
  3. Make the dressing: In a large mixing bowl, combine the mayonnaise, sweet pickle relish, yellow mustard, salt, and black pepper. Whisk until the dressing is smooth and uniform.
  4. Combine salad components: Add the cooled macaroni and chopped vegetables into the bowl with the dressing. Gently fold everything together to evenly coat the pasta and vegetables without crushing them.
  5. Chill and serve: Cover the macaroni salad with plastic wrap or a lid, and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled for the best taste and texture.

Notes

  • Cook pasta just until al dente to avoid mushy macaroni salad.
  • Make the salad a day ahead for enhanced flavor.
  • Add a splash of apple cider vinegar or lemon juice for extra tang if desired.
  • Customize with chopped hard-boiled eggs or diced ham for added protein.
  • Store any leftovers tightly covered in the refrigerator for up to 3 days.