Guy Fieri’s Macaroni Salad Recipe

Introduction

Guy Fieri’s Macaroni Salad is a flavorful take on a classic side dish that’s perfect for barbecues, picnics, or casual dinners. Packed with crunchy veggies and a tangy, creamy dressing, this macaroni salad is both vibrant and satisfying.

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
• ½ cup red onion, finely diced
• ½ cup sweet pickle relish
• ¼ cup chopped parsley (optional, for garnish)
• 1 cup mayonnaise
• ¼ cup sour cream
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Boil the macaroni according to package instructions until al dente. 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, red onion, and sweet pickle relish.
3. Step 3: In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, paprika, garlic powder, onion powder, salt, and pepper until smooth.
4. Step 4: Add the cooked pasta to the bowl with the vegetables. Pour the dressing over the mixture and toss gently until everything is evenly coated.
5. Step 5: Cover the macaroni salad and refrigerate for at least 1 hour to allow flavors to meld. Before serving, garnish with chopped parsley if desired.

Tips & Variations

• For extra crunch, add chopped celery seeds or diced pickles instead of relish.
• Substitute Greek yogurt for sour cream for a lighter dressing.
• Use rotini or shell pasta if you prefer more sauce clinging to the noodles.
• For a smoky flavor, sprinkle in some smoked paprika instead of regular paprika.

Storage

Store leftover macaroni salad in an airtight container in the refrigerator. It will keep well for up to 3 days. Stir before serving and serve chilled. Avoid freezing as the creamy dressing may separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this macaroni salad ahead of time?

Yes, making it at least an hour before serving improves the flavor as the ingredients meld together. It can be stored in the refrigerator for up to 3 days.

What can I substitute for mayonnaise?

You can use Greek yogurt, sour cream alone, or a vegan mayonnaise alternative to adjust the creaminess and tailor it to your taste or dietary needs.

Guy Fieri’s Macaroni Salad Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

A creamy and flavorful macaroni salad inspired by Guy Fieri, combining tender elbow macaroni with a vibrant mix of crunchy vegetables and a tangy, seasoned dressing. Perfect for potlucks, barbecues, or as a refreshing side dish.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 1 lb elbow macaroni or small pasta shells

Vegetables

• 1 cup carrots, shredded or finely chopped
• 1 cup celery, finely chopped
• 1 small red bell pepper, finely diced
• ½ cup red onion, finely diced
• ½ cup sweet pickle relish
• ¼ cup chopped parsley (optional, for garnish)

Dressing

• 1 cup mayonnaise
• ¼ cup sour cream
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp granulated sugar
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Cook Pasta: Boil the elbow macaroni according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
2. Prepare Vegetables: In a large mixing bowl, combine the shredded carrots, chopped celery, diced red bell pepper, diced red onion, and sweet pickle relish to create the vegetable base for the salad.
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 the dressing is smooth and well combined.
4. Combine: Add the cooked and cooled pasta to the bowl with the vegetables. Pour the dressing over the mixture and toss everything together gently until the pasta and vegetables are evenly coated with the dressing.
5. Chill: Cover the bowl with plastic wrap or an airtight lid and refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld. Before serving, optionally garnish with chopped parsley for a fresh, colorful touch.

Notes

• For best results, refrigerate the salad overnight to enhance the flavors.
• Adjust the seasoning to taste, adding more salt or pepper as desired.
• You can substitute Greek yogurt for sour cream for a lighter version.
• Add hard-boiled eggs or cooked bacon for extra protein if preferred.
• This salad holds well in the refrigerator for up to 3 days.

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