Description
Guy Fieri’s Rockin’ Macaroni Salad is a creamy and flavorful twist on the classic picnic favorite. Packed with crunchy bell peppers, celery, tangy pickles, sharp cheddar cheese, and a zesty dressing featuring Dijon mustard and apple cider vinegar, this macaroni salad is perfect for potlucks, barbecues, or as a tasty side dish anytime.
Ingredients
Scale
Pasta
- 3 cups elbow macaroni
Dressings & Sauces
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Vegetables & Pickles
- 0.5 cups red bell pepper, finely chopped
- 0.5 cups green bell pepper, finely chopped
- 0.5 cups red onion, finely chopped
- 0.5 cups celery, diced
- 0.25 cups dill pickles, diced
- 0.25 cups green onions, sliced
Cheese & Spices
- 0.5 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Cook the macaroni: Cook 3 cups of elbow macaroni according to the package instructions until al dente. Once cooked, drain the macaroni and rinse under cold water to stop cooking and cool the pasta for the salad.
- Make the dressing: In a large mixing bowl, combine 0.5 cups mayonnaise, 0.5 cups sour cream, 1 tablespoon Dijon mustard, and 1 tablespoon apple cider vinegar. Whisk thoroughly until the mixture is smooth and well blended.
- Combine vegetables and dressing: Add the finely chopped 0.5 cups red bell pepper, 0.5 cups green bell pepper, 0.5 cups red onion, 0.5 cups celery, and 0.25 cups diced dill pickles to the dressing. Stir everything together until the veggies are evenly coated with the dressing.
- Add the macaroni: Incorporate the cooled elbow macaroni into the bowl with the dressing and vegetables. Mix gently but thoroughly until the pasta is evenly coated.
- Mix in cheese and seasonings: Fold in 0.5 cups shredded cheddar cheese, 0.25 cups sliced green onions, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Mix gently to evenly distribute these flavorful ingredients.
- Season to taste: Add salt and pepper according to your preference, mixing in well to adjust the flavor.
- Chill the salad: Cover the macaroni salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill nicely.
- Serve: Before serving, give the macaroni salad a final stir to redistribute any dressing that may have settled.
Notes
- Be sure to rinse the pasta under cold water after cooking to prevent it from being sticky and to cool it down for the salad.
- Adjust the amount of mayonnaise and sour cream to your preferred creaminess level.
- For extra tang, add a splash more apple cider vinegar before chilling.
- Can be made a day ahead and refrigerated to deepen flavors.
- Use sharp cheddar cheese for the best flavor contrast in the salad.
- Feel free to substitute the dill pickles with sweet pickles if you prefer a sweeter salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Keywords: Guy Fieri, Macaroni Salad, Picnic Recipe, Creamy Macaroni Salad, Cheddar Macaroni Salad, Classic Side Dish, Potluck Salad
