Description
Dolly Parton Macaroni Salad is a creamy, tangy, and crunchy side dish that combines elbow macaroni with a rich dressing of mayonnaise and sour cream, accented by fresh vegetables and hard-boiled eggs. Perfectly chilled, this classic macaroni salad is ideal for picnics, barbecues, or any comfort food craving.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Vegetables and Add-ins
- 1/2 cup chopped celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
- 2 hard-boiled eggs, chopped
Instructions
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until tender but firm. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Prepare the dressing: In a large bowl, combine the mayonnaise, sour cream, apple cider vinegar, and sugar. Whisk these ingredients together until smooth and well incorporated.
- Add vegetables and eggs: Stir the chopped celery, diced red bell pepper, diced red onion, and chopped hard-boiled eggs into the dressing mixture, distributing them evenly.
- Combine with macaroni: Add the cooled macaroni to the bowl with the dressing and vegetables. Mix thoroughly to ensure all the macaroni is coated with the dressing.
- Season and chill: Season the salad with salt and pepper according to your taste preferences. Cover the salad and chill it in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Use cold water to rinse the cooked pasta to stop cooking and prevent it from becoming mushy.
- The salad can be customized by adding other vegetables like peas or carrots if desired.
- Chilling the salad for longer than 30 minutes enhances the flavor even more.
- For a healthier version, try using light mayonnaise and low-fat sour cream.
- This salad is best served cold and consumed within 2 days for optimal freshness.
