Description
Dolly Parton’s Macaroni Salad is a creamy, tangy, and colorful pasta salad featuring elbow macaroni, crisp bell peppers, celery, and a smooth mayonnaise dressing with a hint of vinegar and sugar. Perfect as a side dish for picnics, barbecues, or family gatherings, this cold salad delivers a refreshing and nostalgic flavor in just 25 minutes plus chilling time.
Ingredients
Scale
Macaroni
- 2 cups elbow macaroni, uncooked
Dressing and Vegetables
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup onion, grated or finely chopped
- 1/2 cup celery, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the Dressing: In a large bowl, whisk together the mayonnaise, white vinegar, and sugar until the mixture is smooth and creamy.
- Add Vegetables: Stir the finely chopped green bell pepper, red bell pepper, onion, and celery into the dressing. Mix thoroughly to combine all the flavors.
- Combine Pasta and Dressing: Fold the cooled macaroni into the dressing and vegetable mixture gently. Stir until the macaroni is fully coated with the creamy dressing and the vegetables are evenly distributed.
- Season the Salad: Add salt and black pepper to taste. Adjust seasoning if necessary.
- Chill the Salad: Cover the bowl and refrigerate the macaroni salad for at least 2 hours. For the best flavor, let it chill overnight. Stir well before serving to redistribute the dressing and flavors.
Notes
- For best results, chill the salad overnight to allow flavors to meld.
- You can substitute mayonnaise with a low-fat or vegan alternative to suit dietary preferences.
- Add hard-boiled eggs or chopped pickles for variation.
- If preferred, use apple cider vinegar instead of white vinegar for a milder acidity.
- Ensure macaroni is rinsed well to prevent the salad from becoming mushy.
