Guy Fieri’s Macaroni Salad Recipe

Introduction

Guy Fieri’s Macaroni Salad is a creamy, tangy, and slightly sweet take on a classic American favorite. This recipe combines crunchy fresh vegetables with a flavorful dressing, making it a perfect side for barbecues, picnics, or any casual gathering.

Ingredients

• 1 lb elbow macaroni
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper
• 1/4 cup sweet pickle relish
• 1/4 cup shredded carrots
• 1/4 cup finely chopped red bell pepper
• 2 celery stalks, finely chopped
• 2 tablespoons chopped fresh parsley

Instructions

1. Step 1: Cook macaroni in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Step 2: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until well combined.
3. Step 3: Add the cooked macaroni to the bowl and toss to coat it evenly with the dressing.
4. Step 4: Fold in sweet pickle relish, shredded carrots, red bell pepper, celery, and parsley. Mix well to distribute the ingredients evenly.
5. Step 5: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Step 6: Before serving, give the salad a good stir and adjust seasoning if necessary. Serve chilled.

Tips & Variations

• Cook the macaroni to al dente and rinse with cold water to prevent mushiness and clumping.
• Try adding diced cucumbers, cherry tomatoes, or green peas for extra freshness and color.
• Boost protein by mixing in diced cooked chicken, ham, boiled eggs, or canned tuna.
• Substitute fresh parsley with dill or chives for a different herb flavor.
• For a lighter version, replace half the mayonnaise with Greek yogurt to keep creaminess with less fat.

Storage

Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled but can be served at room temperature. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, but elbow macaroni works best because its shape holds the dressing well. Other small pasta shapes like shells or rotini can also work.

How far in advance can I make this macaroni salad?

It’s best made at least 1 hour ahead to let flavors meld, but you can prepare it up to a day in advance and keep it refrigerated until serving.

Guy Fieri’s Macaroni Salad Recipe

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★★★★★

4.5 from 126 reviews

• Author: Zoe
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

Guy Fieri’s Macaroni Salad is a creamy and tangy classic American side dish perfect for barbecues, picnics, and potlucks. Featuring tender elbow macaroni tossed in a zesty dressing made from mayonnaise, apple cider vinegar, and Dijon mustard, this salad is loaded with crunchy fresh vegetables like shredded carrots, red bell pepper, and celery, complemented by sweet pickle relish and fresh parsley. The salad is chilled to meld the bold flavors, creating a refreshing and satisfying dish that pairs beautifully with grilled meats or can be enjoyed on its own.

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Ingredients

Scale 1x2x3x

Pasta

• 1 lb elbow macaroni

Dressing

• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon ground black pepper

Vegetables and Herbs

• 1/4 cup sweet pickle relish
• 1/4 cup shredded carrots
• 1/4 cup finely chopped red bell pepper
• 2 celery stalks, finely chopped
• 2 tablespoons chopped fresh parsley

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Instructions

1. Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta. Set aside.
2. Prepare the dressing: In a large bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until the mixture is smooth and well combined.
3. Combine pasta and dressing: Add the cooked and cooled macaroni to the bowl with the dressing. Toss thoroughly to coat every piece of pasta evenly with the creamy mixture.
4. Add vegetables and herbs: Gently fold in the sweet pickle relish, shredded carrots, chopped red bell pepper, celery, and fresh parsley. Mix well to distribute the ingredients evenly throughout the salad.
5. Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to fully meld and the salad to chill thoroughly.
6. Final touch and serve: Before serving, stir the macaroni salad once more, taste and adjust seasoning if needed. Serve chilled for the best flavor and texture.

Notes

• Cook macaroni to al dente to maintain texture and prevent mushiness.
• Rinsing pasta with cold water stops the cooking process and prevents clumping.
• Customize the salad by adding diced cucumbers, cherry tomatoes, or green peas.
• Add proteins like diced chicken, ham, boiled eggs, or canned tuna to turn it into a main dish.
• Try substituting half the mayonnaise with Greek yogurt for a lighter version without sacrificing creaminess.
• Fresh herbs besides parsley, such as dill or chives, can be used to vary the flavor profile.
• Pairs well with grilled meats, seafood, or as a refreshing side dish for summer gatherings.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: macaroni salad, Guy Fieri, picnic recipes, barbecue side dish, creamy pasta salad, summer salads, elbow macaroni salad