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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
