Description
This creamy and nostalgic macaroni salad brings Southern comfort straight to your table. Inspired by Dolly Parton’s love for classic, down-home cooking, this dish combines elbow macaroni, sweet pickles, and a creamy dressing with crunchy vegetables. It’s the perfect make-ahead side for barbecues, potlucks, and family gatherings.
Ingredients
2 cups elbow macaroni (uncooked)
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
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)
Instructions
1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and rinse under cold water to cool completely.
2. While the pasta cools, finely chop the celery, green bell pepper, red onion, and sweet pickles or relish.
3. In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
4. Add the cooled macaroni to the bowl and fold gently to coat with the dressing. Mix in all the chopped vegetables and relish.
5. Taste and adjust seasoning if needed. Cover and chill in the fridge for at least 1 hour (or overnight) before serving. Stir again before serving.
Notes
For extra creaminess, add an extra tablespoon of mayo before serving if the salad feels dry after chilling.
To keep the pasta firm, don’t skip rinsing it in cold water—it stops the cooking and prevents sogginess.
This salad is even better the next day, making it a perfect make-ahead option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 5
- Sodium: 420
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 2
- Protein: 4
- Cholesterol: 18