Irresistible Dolly Parton Macaroni Salad
This creamy and tangy macaroni salad features a delightful mix of fresh vegetables and hard-boiled eggs, making it a perfect side for any occasion.
Ingrédients
Pasta Base
- 2 cups elbow macaroni
Creamy Dressing
- 1 cup mayonnaise Can be substituted with vegan mayonnaise.
- 1/4 cup sour cream Greek yogurt can be used as a healthier alternative.
- 1 tablespoon apple cider vinegar
- 1 tablespoon sugar
Fresh Vegetables
- 1/2 cup chopped celery
- 1/2 cup diced red bell pepper
- 1/4 cup diced red onion
Add-Ins
- 2 medium hard-boiled eggs, chopped
- Salt and pepper to taste Salt and pepper
Instructions
Preparation
- Wash and chop the celery, red bell pepper, and red onion into small, bite-sized pieces.
- Chop the hard-boiled eggs once they’ve cooled.
Cooking the Pasta
- Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool.
Mixing the Dressing
- In a large mixing bowl, combine mayonnaise and sour cream with apple cider vinegar and sugar until smooth.
Combining Ingredients
- Fold in the chopped celery, red bell pepper, and red onion into the dressing.
- Gently mix in the cooled macaroni using a spatula.
- Season with salt and pepper to taste.
- Fold in the chopped hard-boiled eggs.
Chilling
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
Notes
This salad can be made a day in advance for better flavor. Customize with your favorite add-ins as needed.