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Pioneer Woman Bologna Salad

Pioneer Woman Bologna Salad - recipe card
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A retro Midwestern classic turned into a creamy, tangy pasta salad with savory bologna, sharp cheddar, sweet pickles, and a zesty dressing. This is a hearty, satisfying dish that is perfect for potlucks, picnics, and weeknight dinners.

Ingredients

Scale
  • 8 oz (about 1 cup) dry elbow macaroni
  • 1/2 cup mayonnaise (full-fat)
  • 2 tablespoons sour cream
  • 1 tablespoon yellow mustard
  • 1 tablespoon sweet pickle relish (or finely chopped sweet pickles)
  • 1 tablespoon distilled white vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 oz bologna (thick-cut, diced into 1/4-inch cubes)
  • 4 oz sharp cheddar cheese (diced into 1/4-inch cubes)
  • 1/4 cup celery (finely diced)
  • 1/4 cup red onion (finely diced)

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook according to package directions until al dente, typically 8-9 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and immediately rinse under cold running water to stop the cooking process and cool the pasta quickly. Shake well to remove excess water; set aside to drain completely.
  3. While the pasta cooks and cools, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, yellow mustard, sweet pickle relish, white vinegar, salt, and pepper until smooth and creamy. The dressing should be thick but pourable.
  4. Add the diced bologna, cheddar cheese, celery, and red onion to the dressing. Stir gently to coat every piece evenly. This ensures the flavors are distributed throughout the salad.
  5. Once the pasta is completely cool and dry, add it to the bowl with the dressing mixture. Use a rubber spatula to fold everything together until the macaroni is thoroughly coated with the creamy dressing.
  6. Taste the salad and adjust seasoning if needed. You may want to add a pinch more salt or a dash of vinegar for extra tang, depending on your preference.
  7. For the best flavor, cover the bowl and refrigerate for at least 1 hour before serving. Chilling allows the flavors to meld and the pasta to absorb some of the dressing.
  8. Before serving, give the salad a good stir. If the salad seems dry after chilling, you can add a tablespoon of milk or a little extra mayonnaise to loosen it up, since the macaroni absorbs moisture as it sits.

Notes

Storage: Store leftover bologna salad in an airtight container in the refrigerator for up to 3 days. The salad may absorb dressing; stir in a bit of mayonnaise or milk to revive before serving. Freezing: Not recommended, as mayonnaise-based dressings and pasta become mushy when thawed. Reheating: This salad is best served cold. If you prefer it less cold, let it sit at room temperature for 15-20 minutes before serving.

Nutrition

Keywords: bologna salad, pioneer woman, pasta salad, creamy pasta salad, retro recipe, Midwestern recipe, potluck salad, easy lunch, picnic recipe, bologna recipes

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-bologna-salad/