Dolly Parton's Creamy Southern Macaroni Salad

Ingredients

• 1 lb elbow macaroni
• 1 cup diced celery
• 1/2 cup diced red onion
• 1 cup diced bell pepper (any color)
• 1 cup frozen peas, thawed
• 1/2 cup sweet pickle relish
• 1/4 cup chopped fresh parsley
• 1 1/2 cups mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• Salt and black pepper to taste
• Optional: 1 teaspoon garlic powder

Instructions

1. In a large pot of boiling salted water, add the elbow macaroni. Cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain and rinse under cold water.
2. While the pasta is cooking, finely dice the celery, red onion, and bell pepper. If using fresh peas, blanch them in boiling water for 1-2 minutes before rinsing in cold water.
3. In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, granulated sugar, salt, black pepper, and garlic powder (if using). Whisk together until smooth.
4. In the same mixing bowl, add the cooked macaroni, diced vegetables, sweet pickle relish, and parsley. Pour the dressing over the top and gently fold everything together.
5. Gently combine all ingredients until the macaroni is well coated with the dressing. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
6. Before serving, give the salad a good stir to redistribute the dressing and check for flavor balance.