Guy Fieri’s Macaroni Salad Recipe

Introduction

Guy Fieri’s Macaroni Salad is a vibrant and creamy side dish perfect for barbecues, picnics, or any casual gathering. Packed with fresh vegetables and a tangy dressing, this salad balances comfort and freshness in every bite.

Ingredients

• 1 lb elbow macaroni or small pasta shells
• 1 cup carrots, shredded or finely chopped
• 1 cup celery, finely chopped
• 1 small red bell pepper, finely diced
• 1/2 cup red onion, finely diced
• 1/2 cup sweet pickle relish
• 1/4 cup chopped parsley (optional, for garnish)
• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Cook the macaroni according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta.
2. Step 2: In a large bowl, combine the shredded carrots, chopped celery, diced red bell pepper, diced red onion, and sweet pickle relish.
3. Step 3: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, paprika, garlic powder, onion powder, salt, and pepper until smooth.
4. Step 4: Add the cooled pasta to the vegetable mixture. Pour the dressing over the salad and toss everything together until evenly coated.
5. Step 5: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld. Before serving, garnish with chopped parsley if desired.

Tips & Variations

• For extra crunch, add diced celery seeds or chopped hard-boiled eggs to the salad.
• Use Greek yogurt instead of sour cream for a lighter dressing.
• If you prefer a sweeter salad, increase the sugar slightly or add a splash of honey to the dressing.
• Try adding some cooked bacon bits for smoky flavor.

Storage

Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving again, and if needed, add a little extra mayonnaise or sour cream to refresh the creaminess. It is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small pasta shapes like shells, rotini, or penne work well and hold the dressing nicely.

How long should I chill the salad before serving?

Chilling for at least 1 hour helps the flavors blend, but you can refrigerate it longer for an even better taste.

Guy Fieri’s Macaroni Salad Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This delicious macaroni salad inspired by Guy Fieri is a creamy, tangy, and colorful side dish perfect for picnics, barbecues, or potlucks. Featuring tender elbow macaroni combined with crisp vegetables and a flavorful homemade dressing, it’s a classic comfort food with a delightful twist.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad

• 1 lb elbow macaroni or small pasta shells
• 1 cup carrots, shredded or finely chopped
• 1 cup celery, finely chopped
• 1 small red bell pepper, finely diced
• 1/2 cup red onion, finely diced
• 1/2 cup sweet pickle relish
• 1/4 cup chopped parsley (optional, for garnish)

For the Dressing

• 1 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook Pasta: Boil the elbow macaroni in salted water according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.
2. Prepare Vegetables: In a large mixing bowl, combine the shredded carrots, finely chopped celery, diced red bell pepper, diced red onion, and sweet pickle relish. Mix well to distribute the vegetables evenly.
3. Make Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, granulated sugar, paprika, garlic powder, onion powder, salt, and freshly ground black pepper until smooth and well combined.
4. Combine: Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the mixture and toss gently but thoroughly to coat all ingredients evenly with the dressing.
5. Chill: Cover the macaroni salad tightly and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill. Before serving, garnish with chopped parsley if desired.

Notes

• For best texture, be sure to rinse the pasta under cold water to prevent it from becoming mushy.
• Adjust seasoning by adding more salt, pepper, or vinegar based on your taste preferences.
• The salad can be made a day ahead to deepen the flavors.
• Optional add-ins can include hard-boiled eggs or diced ham for extra protein.
• Store leftovers in an airtight container in the refrigerator and consume within 3 days.

Keywords: macaroni salad, pasta salad, Guy Fieri recipe, creamy macaroni salad, picnic side dish, American salad