Ensalada sureña cremosa de macarrones al estilo de Dolly Parton

Ingredientes

• 16 oz elbow macaroni
• 1.5 cups Duke's mayonnaise
• 2 tablespoons yellow mustard
• 1/2 cup sweet pickle relish
• 4 large hard-boiled eggs, chopped
• 1 medium red bell pepper, finely diced
• 2 stalks celery, finely diced
• 1/4 cup red onion, finely diced
• 2 tablespoons granulated sugar
• 1 teaspoon celery seed
• 1/2 teaspoon salt (plus more for pasta water)
• 1/2 teaspoon black pepper

Preparación

1. 1

   Bring a large pot of heavily salted water to a rolling boil. Add the elbow macaroni and cook until al dente, following the lower end of the package's recommended time.

2. 2

   Drain the pasta and immediately rinse under cold running water to stop the cooking process and remove excess starch. Ensure the pasta is completely cooled and drained.

3. 3

   In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sugar, celery seed, salt, and black pepper until the dressing is smooth and emulsified.

4. 4

   Finely dice the celery, red bell pepper, and red onion into uniform pieces. Peel and chop the hard-boiled eggs into medium chunks.

5. 5

   Add the cooled macaroni, diced vegetables, and chopped eggs to the dressing bowl.

6. 6

   Gently fold the ingredients together using a large spatula until the pasta is thoroughly coated, taking care not to smash the eggs.

7. 7

   Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 2 to 4 hours, though overnight is recommended for the best flavor marriage.

8. 8

   Before serving, give the salad a gentle stir and adjust seasoning with extra salt or pepper if needed.