I like this macaroni salad because it’s easy to make ahead, and the flavors only get better the next day. The sweet pickle relish adds a signature Southern twist, and the creamy dressing hits that perfect balance between tangy and sweet. It’s a crowd-pleaser that pairs well with grilled meats, sandwiches, or even just on its own as a light lunch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups elbow macaroni (uncooked) 1 cup mayonnaise 1 tablespoon Dijon mustard 2 tablespoons apple cider vinegar 2 teaspoons sugar 1 teaspoon salt ½ teaspoon black pepper ½ cup chopped celery ½ cup chopped green bell pepper ¼ cup finely chopped red onion ⅓ cup sweet pickle relish (or chopped sweet pickles)
Directions
I start by bringing a large pot of salted water to a boil. I add the elbow macaroni and cook it until al dente, following the package instructions. Then I drain and rinse it under cold water to stop the cooking and cool it down.
While the pasta cools, I finely chop the celery, green bell pepper, red onion, and sweet pickles (or use relish for convenience).
In a large mixing bowl, I whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until the dressing is smooth and well combined.
I add the cooled macaroni to the bowl and gently fold it into the dressing. Then I mix in all the chopped vegetables and relish until everything is evenly coated.
I taste the salad and adjust the seasoning if needed, then cover it and chill in the fridge for at least 1 hour—or overnight if I’m planning ahead. Just before serving, I give it a good stir and sometimes add a little extra mayo if it looks dry.
Servings and timing
This recipe makes about 6 servings. It takes just 15 minutes to prep, and I like to let it chill for at least 1 hour, making the total time around 1 hour and 15 minutes. It’s a great side dish to prep the night before.
Variations
Sometimes I mix in chopped hard-boiled eggs for a little extra protein, or swap in red bell pepper for a touch of sweetness. I’ve also added a bit of paprika or a dash of hot sauce for a spicier kick. When I want to lighten it up, I use a mix of mayo and Greek yogurt.
Storage/Reheating
I store any leftover macaroni salad in an airtight container in the fridge for up to 3 days. It’s best served cold, so I don’t reheat it—just give it a stir and it’s good to go. If the dressing thickens too much, I add a splash of vinegar or another spoonful of mayo to loosen it up.
FAQs
Can I make this macaroni salad ahead of time?
Yes, and I actually prefer to! The flavors get better after chilling, and it holds up well in the fridge for a couple of days.
What kind of pickles work best?
I like using sweet pickle relish, but finely chopped sweet pickles work just as well. If I want a more tangy version, I use dill pickles instead.
Can I use a different type of pasta?
Definitely. I’ve made this with small shells, rotini, and even ditalini. Anything short and sturdy works well.
How do I keep the pasta from getting soggy?
Rinsing the pasta under cold water after cooking helps stop it from overcooking. I also avoid overcooking in the first place—al dente is key.
Can I make this lighter?
Yes, I sometimes use half mayonnaise and half plain Greek yogurt for a lighter version that still tastes creamy and rich.
Conclusion
Dolly Parton’s Macaroni Salad is a classic side dish that brings comfort and Southern charm to any meal. I love how easy it is to make, how well it pairs with so many dishes, and how it brings people back for seconds. Whether I’m heading to a potluck or making a cozy dinner at home, this creamy, crunchy salad is always a favorite.
Dolly Parton’s macaroni salad is a creamy, nostalgic Southern side made with tender pasta, sweet pickles, crunchy vegetables, and a classic homemade dressing.
Author:Sarah
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:1 hour 15 minutes (includes chilling)
Yield:6 servings
Category:Side Dish
Method:No-Cook
Cuisine:Southern
Diet:Vegetarian
Ingredients
2 cups elbow macaroni (uncooked)
1 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon salt
½ teaspoon black pepper
½ cup chopped celery
½ cup chopped green bell pepper
¼ cup finely chopped red onion
⅓ cup sweet pickle relish (or chopped sweet pickles)
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions. Drain and rinse under cold water to stop cooking and cool completely.
Prepare the Veggies:
While the pasta cools, finely chop the celery, green bell pepper, red onion, and sweet pickles or relish.
Make the Dressing:
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
Combine:
Add the cooled pasta to the bowl and gently fold to coat with dressing. Stir in the chopped vegetables and pickle relish until well mixed.
Chill and Serve:
Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour (or overnight). Stir before serving and add extra mayo if the salad feels dry.
Notes
Add 1 extra tablespoon of mayo if the salad thickens too much after chilling.
Rinsing the pasta in cold water is key to prevent it from becoming mushy.
This salad tastes even better the next day—ideal for make-ahead prep.
