Pin
Guy Fieri’s macaroni salad is all about elevating a familiar comfort food with bolder flavors and more texture This version boasts a creamy tangy dressing and colorful crunch from fresh veggies making it a hit for potlucks barbecues or easy family dinners I made this once for a backyard grill night and it disappeared before anything else on the table
Ingredients
- Elbow macaroni: This short pasta is ideal for soaking up the creamy dressing Cook until just al dente so it holds up after mixing
- Shredded carrots: Sweetness and crunch When picking carrots choose ones that feel heavy for their size
- Celery: Offers a crisp bite and bright flavor Look for stalks that snap and have deep color
- Red bell pepper: Brings sweetness and a pop of color Firm and shiny peppers are best
- Red onion: For sharpness and contrast Choose onions that feel firm to the touch
- Sweet pickle relish: Adds tangy sweetness and extra zing If you can homemade relish is always a treat
- Parsley: Optional but fresh herbs really lift the salad Go for bright green leaves
For the Dressing
- Mayonnaise: The creamy foundation Use a full-fat version for richness
- Sour cream: This lightens the mayo and adds tartness Look for thick and smooth varieties
- Dijon mustard: Gives the salad signature zing Pick a brand with a sharp but balanced flavor
- Apple cider vinegar: For brightness Raw unfiltered vinegars have great depth
- Granulated sugar: Just a touch to balance acidity Opt for pure cane sugar
- Paprika: Smoky flavor and subtle color Spanish paprika gives a little more warmth
- Garlic powder: Deepens the savory notes Choose fresh powder for best taste
- Onion powder: Enhances savoriness without extra chopping
- Salt and cracked black pepper: Brings everything together Taste as you go
Step-by-Step Instructions
- Cook the Pasta:
- Bring a big pot of salted water to a roaring boil Drop in the macaroni and cook just to al dente about eight minutes Rinse immediately with cold water to stop cooking and wash off extra starch This keeps the pasta from sticking and makes the salad light not gluey
- Prep the Vegetables:
- Finely dice celery red bell pepper and red onion Shred or chop carrots so they mix evenly Toss all the veggies and relish with cooled pasta in a large bowl This order helps spread everything evenly
- Make the Dressing:
- In another bowl whisk together the mayo sour cream Dijon mustard apple cider vinegar sugar paprika garlic powder and onion powder Season with salt and pepper and taste to see if it meets your tangy creamy preference
- Combine and Chill:
- Scrape all of the dressing over the pasta and vegetables Gently mix so everything is glazed with creamy dressing Cover tightly and refrigerate for at least an hour to let flavors mingle This chilling step takes the salad from good to amazing
- Garnish and Serve:
- Right before you serve give the salad a big toss again Sprinkle fresh parsley over the top for color and freshness Serve cold with grilled meats or pack it up for a picnic My kids fight for the bowl
Pin
The pickle relish is my favorite surprise ingredient It gives a sweet and sour touch that always reminds me of summer picnics When I set this salad down on the table it instantly feels like a celebration The first time I made it my sister-in-law begged for the recipe
Storage Tips
Transfer any leftovers to an airtight container and keep in the fridge for up to three days The flavors mellow and the salad stays creamy Stir well before serving to redistribute the dressing Avoid freezing because mayonnaise based dressings can break and get watery when thawed
Ingredient Substitutions
No red bell pepper Try roasted red peppers or even chopped cucumber Swap parsley with chopped chives if you want a milder herb flavor For a lighter salad you can use Greek yogurt in place of sour cream or choose a vegan mayo for a plant based version
Serving Suggestions
Pile this salad next to burgers pork chops or hot dogs for a classic barbecue plate It also stands up well next to spicy chicken or seafood Fried chicken and this macaroni salad are one of my favorite comfort food duos I often scoop leftovers into lunchboxes with cut fruit
A Little History
Macaroni salad has its roots as a potluck staple especially in American and Hawaiian cuisine Guy Fieri’s bold version takes that tradition and jazzes it up with more flavor My grandmother always made a simple macaroni salad for family reunions and this recipe gives me that same nostalgia but with extra punch
Recipe Questions & Answers
- → What gives this macaroni salad its bold flavor?
The combination of Dijon mustard, apple cider vinegar, paprika, and sweet pickle relish creates unique zing and depth in the dressing, enhancing the fresh vegetables and pasta.
- → How can I keep the macaroni from getting mushy?
Cook the pasta just until al dente, then rinse it under cold water to stop cooking and prevent clumping, helping it maintain structure when mixed and chilled.
- → Can I add extra vegetables or protein?
Absolutely! Try adding ingredients like diced cucumber, radishes, jalapeños, ham, chicken, or hard-boiled eggs for your preferred taste and texture.
- → How long should I chill the salad before serving?
Cover and refrigerate for at least 1–2 hours, allowing the flavors to blend together for a more cohesive and delicious salad.
- → How should I store macaroni salad?
Keep leftovers in an airtight container in the refrigerator for up to three days. Stir before serving, as the dressing may settle. Freezing is not recommended.