Description
This creamy, nostalgic macaroni salad is a Southern classic that’s perfect for potlucks, BBQs, or everyday meals. Inspired by Dolly Parton’s favorite comfort dishes, this easy recipe brings together tender elbow macaroni, a tangy-sweet mayo dressing, and crunchy vegetables in a way that’s incredibly satisfying. Whether you’re looking for quick lunch ideas, easy dinner sides, or a make-ahead dish for gatherings, this macaroni salad checks all the boxes for a crowd-pleasing, easy recipe that tastes even better the next day.
Ingredients
2 cups elbow macaroni, uncooked
1 cup mayonnaise
1 tablespoon white vinegar
2 tablespoons sweet pickle relish
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
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. Let it drain completely.
2. In a large bowl, whisk together mayonnaise, white vinegar, and sweet pickle relish until smooth. Season with salt and pepper to taste.
3. Dice green bell pepper and celery into small pieces.
4. Add cooled macaroni to the bowl with dressing. Stir gently to coat evenly.
5. Add chopped vegetables and stir to combine well.
6. Cover and refrigerate for at least 2 hours.
7. Stir before serving and adjust seasoning if needed. Add a spoon of mayo if the salad seems dry.
Notes
Rinse the pasta in cold water to keep it from sticking and stop the cooking.
Chill the salad for a few hours to let the flavors blend beautifully.
Add a splash of milk or extra mayo before serving if the texture feels dry.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg