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–+ servings
creamy tangy colorful macaroni salad

Dolly Parton Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Course Salad
Cuisine American
Servings 8 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 spatula or large spoon
  • 1 plastic wrap roll or 1 airtight container

Ingredients
  

  • 16 ounce elbow macaroni uncooked
  • 1 tablespoon salt for pasta water
  • 1 cup mayonnaise full-fat
  • 1/2 cup sour cream full-fat
  • 2 tablespoon yellow mustard prepared
  • 2 tablespoon apple cider vinegar divided
  • 2 tablespoon granulated sugar
  • 1 teaspoon salt fine
  • 1/2 teaspoon black pepper ground
  • 1/2 teaspoon garlic powder optional
  • 1/2 teaspoon paprika sweet
  • 1 cup celery finely diced
  • 1 cup red bell pepper finely diced
  • 1/2 cup green bell pepper finely diced
  • 1/2 cup red onion finely diced
  • 1/2 cup dill pickles finely chopped
  • 3 large hard-boiled eggs peeled and chopped
  • 1/4 cup sweet pickle relish drained
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon pimientos chopped; optional
  • 1/4 teaspoon smoked paprika for garnish; optional

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon salt, and cook the elbow macaroni according to package directions until just al dente.
  • Drain the macaroni in a colander, rinse under cold water until completely cool, and let it drain very well.
  • In a small mixing bowl, whisk together the mayonnaise, sour cream, yellow mustard, 1 tablespoon apple cider vinegar, granulated sugar, salt, black pepper, garlic powder, and paprika until smooth.
  • Taste the dressing and adjust seasoning with additional salt, pepper, or sugar as desired.
  • In a large mixing bowl, combine the cooled macaroni, celery, red bell pepper, green bell pepper, red onion, dill pickles, hard-boiled eggs, sweet pickle relish, parsley, and pimientos.
  • Pour the dressing over the macaroni mixture and gently fold with a spatula until everything is evenly coated.
  • Sprinkle the remaining 1 tablespoon apple cider vinegar over the salad and fold again to brighten the flavor.
  • Smooth the top of the salad, sprinkle with smoked paprika for color if using, and cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate the macaroni salad for at least 2 hours, or up to overnight, to allow the flavors to meld and the pasta to absorb some of the dressing.
  • Before serving, stir the salad, check the consistency, and add a spoonful of mayonnaise or a drizzle of milk if it seems too thick or dry, then adjust seasoning one last time.

Notes

For best results, cook the macaroni just to al dente so it holds its shape after chilling and absorbs the creamy dressing without getting mushy; make sure the pasta is fully cooled and well-drained to avoid watering down the flavors. Finely dice vegetables and eggs so each bite feels balanced and not chunky, and don’t skip the chilling time because it transforms the flavor and texture. If making ahead for a gathering, keep a small amount of extra dressing separate to stir in right before serving, and store the salad tightly covered on the coldest shelf of the refrigerator for food safety. You can customize the salad with extras like shredded cheddar, diced ham, or peas, but keep the sweet-sour balance of sugar, relish, and vinegar so it still tastes like a classic country-style macaroni salad.
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