Guy Fieri Macaroni Salad Classic (Printable Version)
Creamy macaroni salad tossed with crunchy vegetables and a tangy, flavorful dressing inspired by Guy Fieri.
# What You'll Need:
→ Salad
01 -
450 g elbow macaroni or small pasta shells
02 -
120 g carrots, shredded or finely chopped
03 -
120 g celery, finely chopped
04 -
1 small red bell pepper, finely diced
05 -
80 g red onion, finely diced
06 -
120 g sweet pickle relish
07 -
15 g chopped parsley (optional, for garnish)
→ Dressing
08 -
240 g mayonnaise
09 -
60 g sour cream
10 -
30 ml Dijon mustard
11 -
30 ml apple cider vinegar
12 -
4 g granulated sugar
13 -
2 g paprika
14 -
2 g garlic powder
15 -
2 g onion powder
16 -
Salt, to taste
17 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
Boil a large pot of salted water. Add macaroni and cook until al dente according to package instructions. Drain and rinse under cold water to cool. Transfer to a large mixing bowl.
02 -
Finely chop celery, red bell pepper, and red onion. Shred or finely dice carrots. Add chopped vegetables and sweet pickle relish to the pasta.
03 -
In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, paprika, garlic powder, and onion powder. Season with salt and black pepper to taste.
04 -
Pour dressing over the pasta and vegetables. Gently toss to combine, ensuring everything is evenly coated. Cover and refrigerate for 1–2 hours to allow flavors to meld.
05 -
Toss salad once more before serving. Garnish with chopped parsley for a fresh finish. Serve chilled alongside grilled meats or classic picnic fare.
# Additional Notes:
01 -
Refrigerate salad for at least 1 hour before serving to enhance flavor integration.
02 -
Cook pasta just to al dente; overcooked pasta may become mushy in the dressing.
03 -
Customize by adding diced cucumbers, radishes, jalapeños, or protein such as ham or hard-boiled eggs.