Dolly Parton’s Macaroni Salad: A Cozy Comfort Food Classic
There’s something truly magical about a great bowl of macaroni salad. It whispers to you of summer picnics and family gatherings, bringing with it the aroma of sunshine and laughter. Inspired by the great Dolly Parton herself, this creamy macaroni salad is the epitome of Southern charm, wrapped in a tender embrace of fresh vegetables and rich flavors. With its delightful combination of crunchy, colorful veggies and silky dressing, it’s perfect for any occasion—whether it’s a backyard barbecue, a potluck with friends, or a simple family dinner. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: This macaroni salad comes together in about 30 minutes, making it perfect for those busy weeknights when you still want something delicious.
- Family-Friendly: Everyone from little ones to grandma and grandpa will adore this classic dish with its creamy texture and vibrant flavors.
- Gather Around the Table: This recipe is great for sharing; it’s a crowd-pleaser that invites everyone to dig in and celebrate together.
- Customizable: You can easily put your unique spin on it with various mix-ins and toppings to please every palate.
- Perfect for Meal Prep: Make a big batch ahead of time for quick lunches or side dishes throughout the week; it keeps beautifully!
Ingredients You’ll Need for Dolly Parton’s Macaroni Salad
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise (preferably full-fat for creaminess)
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup celery, finely diced
- 1/2 cup green bell pepper, chopped
- 1/4 cup onion, finely chopped (red or sweet onion works best)
- 2 hard-boiled eggs, chopped (optional for extra richness)
- Paprika for garnish (optional)
How to Make Dolly Parton’s Macaroni Salad
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, about 7–8 minutes—tender but still with a bit of bite.
- Once cooked, drain the macaroni and rinse it under cold running water to cool it quickly. This step is crucial for stopping the cooking process—let it drain completely.
- In a mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
- While the pasta is cooling, chop the celery, green bell pepper, onion, and eggs into small, charming pieces.
- In a large bowl, combine the cooled pasta with the vegetables and eggs, if using. Gently fold in the creamy dressing, ensuring every noodle is lovingly coated.
- Cover and refrigerate for at least one hour before serving. This lets the flavors meld together beautifully. If desired, sprinkle with paprika just before serving for an added touch.
Variations & Creative Twists
- Zesty Twist: Add a splash of pickle juice or diced pickles for a tangy crunch that’ll elevate the flavors!
- Herbaceous Delight: Stir in fresh herbs like dill or parsley for a pop of freshness that brightens every bite.
- Protein Boost: Swap out the eggs for shredded rotisserie chicken for a heartier version that transforms this salad into a main dish.
- Deliciously Sweet: Fold in some sweet corn or diced apples for a delightful hint of sweetness that perfectly complements the creamy dressing.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can make this salad a day in advance—just keep it stored in the refrigerator. The flavors deepen, and it’s ready to go when you are!
- Ingredient Swaps: If you’re in a pinch, you can substitute low-fat mayo or Greek yogurt for a lighter version while still keeping it creamy.
- Perfectly Cooked Pasta: Make sure not to overcook the macaroni; al dente is key for maintaining its texture.
Nutrition Information per Serving
- Serving Size: 1/2 cup
- Calories: 220
- Carbohydrates: 24g
- Sugar: 2g
- Fat: 11g
- Protein: 5g
- Sodium: 280mg
Frequently Asked Questions
Can I make this ahead?
Yes! This salad tastes even better when made a day in advance as the flavors have time to blend.
Can I use different ingredients?
Absolutely! Feel free to get creative with the veggies or mix-ins to suit your tastes.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge, and it should last about 3–4 days.
How long does it last?
Enjoy your macaroni salad for up to four days in the refrigerator, making it great for meal prep!
Final Thoughts
This Dolly Parton’s Macaroni Salad is a heartwarming dish that captures the essence of comfort food, cradling the spirit of togetherness and joyful moments. Whip it up for your next gathering, or keep it on hand for a quick lunch at home. It’s bound to bring smiles and satisfied sighs from all who dig in. So, save this recipe to your “delicious side dishes” board so it’s ready when you need a cozy treat!
Dolly Parton's Macaroni Salad
Ingredients
Pasta and Dressing
- 2 cups elbow macaroni (uncooked)
- 1 cup mayonnaise (preferably full-fat) For creaminess
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Vegetables and Optional Ingredients
- 1/2 cup celery, finely diced
- 1/2 cup green bell pepper, chopped
- 1/4 cup onion, finely chopped (red or sweet onion works best)
- 2 pieces hard-boiled eggs, chopped optional for extra richness
- to taste Paprika for garnish optional
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, about 7–8 minutes.
- Once cooked, drain the macaroni and rinse it under cold running water to cool it quickly. Let it drain completely.
- In a mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
- Chop the celery, green bell pepper, onion, and eggs into small pieces while the pasta is cooling.
Combining
- In a large bowl, combine the cooled pasta with the vegetables and optional eggs. Gently fold in the creamy dressing, ensuring every noodle is coated.
Chilling
- Cover and refrigerate for at least one hour before serving to let the flavors meld together. Sprinkle with paprika just before serving if desired.
