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A creamy, tangy Southern classic macaroni salad featuring tender elbow macaroni, crunchy vegetables, and a mayonnaise-mustard dressing with sweet pickle relish.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 3/4 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1/2 cup finely diced celery
  • 1/2 cup finely diced green bell pepper
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
  • 3 tablespoons sweet pickle relish
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Bring a large pot of salted water to a rolling boil.
  2. Cook elbow macaroni according to package directions until just al dente, about 8–10 minutes.
  3. Drain the pasta and rinse under cold water to stop cooking and remove excess starch.
  4. Drain well and let the macaroni cool completely.
  5. Finely dice celery, green bell pepper, red bell pepper, and red onion into small, uniform pieces.
  6. If the red onion is too sharp, soak the chopped onion in cold water for 5–10 minutes, then drain and pat dry.
  7. In a medium bowl, stir together mayonnaise, yellow mustard, and sweet pickle relish; season with salt and black pepper to taste.
  8. Reserve a small amount of the dressing to adjust consistency later, if desired.
  9. Fold the cooled macaroni and chopped vegetables into the dressing until everything is evenly coated.
  10. Cover the bowl tightly and refrigerate for at least 2 hours to chill and let the flavors meld.
  11. If the salad becomes too thick or dry after chilling, stir in the reserved dressing, a splash of milk, or an extra spoonful of mayonnaise to restore creaminess.

Notes

Add dressing only after pasta is completely cooled to avoid watery salad., Cook pasta al dente for best texture after chilling., Use fresh vegetables for best crunch; thaw and drain frozen if needed., Season salad after chilling to adjust flavor as needed., Hold back some dressing for reheating or adjusting consistency before serving., For sharp onions, soaking in cold water reduces pungency., Salad tastes better after chilling at least 2 hours or overnight., Store leftovers in airtight container in refrigerator for 3–4 days., Avoid freezing to maintain mayo texture and consistency., For dietary variations, use gluten-free pasta and vegan mayo as desired., Add-ins like hard-boiled eggs, diced chicken, fresh herbs, cayenne pepper, or nuts can customize the salad., Pair well with grilled chicken, pulled pork sandwiches, corn on the cob, baked beans, sweet tea, fresh fruit salad, and chocolate chip cookies., Keep the salad chilled during transport, and do not leave out longer than 2 hours for food safety.

Nutrition

Find it online: https://cookingcrumbs.com/dolly-partons-macaroni-salad-ultimate-creamy-comfort-dish/