Guy Fieri’s Macaroni Salad

This Guy Fieri-inspired macaroni salad takes pasta salad to the next level with vibrant veggies and a creamy, flavor-packed dressing. Perfect for backyard barbecues, this dish brings a burst of color and texture that elevates it from simple side to cookout superstar.

I first made this recipe for my neighborhood block party last summer, and it disappeared faster than any other dish on the table. Three neighbors asked for the recipe before the day was over!

Ingredients

• Elbow macaroni or small shells: Provides the perfect pasta base that catches all the creamy dressing in its nooks and crannies
• Carrots: Add natural sweetness and vibrant color look for firm, bright orange ones
• Celery: Delivers essential crunch that balances the soft pasta choose crisp stalks with bright green color
• Red bell pepper: Brings sweet flavor and gorgeous color select peppers that feel heavy for their size
• Red onion: Adds a mild bite that complements the creamy dressing look for firm onions with tight skins
• Sweet pickle relish: Contributes tangy sweetness that makes this salad special
• Mayonnaise: Creates the creamy base for the dressing splurge on quality full-fat mayo for best flavor
• Sour cream: Adds tanginess and richness that balances the mayo
• Dijon mustard: Delivers sophisticated flavor and helps emulsify the dressing
• Apple cider vinegar: Brightens all the flavors with necessary acidity
• Spices like paprika, garlic powder and onion powder: Create depth without overpowering

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil over high heat. The water should taste like the sea to properly season the pasta from within. Add the macaroni and cook according to package directions until just al dente, usually about 8 minutes. Be careful not to overcook as the pasta will continue to absorb moisture from the dressing. Drain thoroughly in a colander, then immediately rinse under cold running water, tossing gently until the pasta is completely cooled. This stops the cooking process and removes excess starch that would make your salad gummy. Shake the colander vigorously to remove as much water as possible before transferring to a large mixing bowl.

Prep the Vegetables:

Take time to chop all vegetables to approximately the same small size for the perfect texture in each bite. The celery should be sliced lengthwise first, then finely diced crosswise. For carrots, either shred them using the large holes of a box grater or cut into tiny cubes no larger than peas. The red bell pepper requires removing the stem, seeds and white pith before dicing into small pieces similar in size to the other vegetables. For the red onion, cut in half from pole to pole, then slice into thin half-rings before dicing. Add all chopped vegetables to the bowl with cooled pasta along with the sweet pickle relish, distributing them evenly throughout.

Make the Dressing:

In a separate medium bowl, add mayonnaise and sour cream first, whisking until completely smooth. Add the Dijon mustard and continue whisking until incorporated. Pour in the apple cider vinegar while whisking constantly to prevent separation. Sprinkle in the sugar, paprika, garlic powder, and onion powder, continuing to whisk until the dressing appears uniform and silky. Season with salt and freshly ground black pepper to taste, starting with about half a teaspoon of salt and a quarter teaspoon of pepper, then adjusting upward as needed after tasting. The dressing should taste slightly more seasoned than you think necessary, as the flavors will mellow when combined with the pasta.

Combine:

Pour approximately two-thirds of the dressing over the pasta mixture initially. Using a large rubber spatula or wooden spoon, fold everything together with a gentle lifting motion from the bottom of the bowl, turning the ingredients over rather than stirring, which can break the pasta. Continue folding until all ingredients are evenly distributed and coated with dressing. Add remaining dressing as needed until the salad reaches your preferred level of creaminess. Remember the pasta will absorb some dressing as it sits. Cover tightly with plastic wrap, pressing it directly onto the surface of the salad to prevent drying. Refrigerate for at least one hour, ideally two or more, allowing all flavors to marry and develop.

Garnish and Serve:

Just before serving, remove the salad from refrigeration and give it a gentle toss to redistribute any dressing that may have settled. Taste again for seasoning, adding an extra pinch of salt or splash of vinegar if flavors have mellowed too much. Transfer to a serving bowl and generously sprinkle with freshly chopped parsley, which adds bright color contrast and fresh flavor. For best presentation, choose a wide, shallow bowl that showcases the colorful ingredients throughout the salad. Serve well-chilled alongside your favorite grilled meats or as part of a potluck spread.

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The sweet pickle relish is my secret weapon in this recipe. My grandmother always added it to her macaroni salad, and it creates this wonderful sweet-tangy note that makes people wonder what that special ingredient is. Whenever someone asks for my recipe, this is the component they're most surprised by!

Storage Tips

This macaroni salad keeps beautifully in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually continue to develop and improve after the first day! If you notice the salad becoming a bit dry after storage, simply stir in a tablespoon or two of mayonnaise thinned with a splash of milk to refresh the creaminess. Never leave this salad at room temperature for more than 2 hours due to the mayonnaise content, and keep it chilled during outdoor gatherings by nesting your serving bowl in a larger bowl filled with ice.

Easy Substitutions

This recipe welcomes many adaptations based on dietary needs or what you have on hand. For a lighter version, substitute Greek yogurt for half or all of the mayonnaise and sour cream. If you prefer a tangier flavor profile, chopped dill pickles work beautifully in place of sweet relish. Yellow or orange bell peppers can replace red bell peppers with minimal difference in flavor, though the color impact won't be quite as striking. For those avoiding onions, sliced green onions provide a milder alternative that still delivers onion flavor without the sharpness of red onion.

Serving Suggestions

While this macaroni salad shines as a barbecue side dish, it has many other delicious applications. Serve it as the cool counterpoint to spicy Buffalo wings or hot fried chicken. For a complete lunch, spoon a generous portion onto a bed of lettuce and top with grilled chicken breast or shrimp. Create a retro diner-style plate by pairing it with a juicy hamburger and crispy french fries. For potlucks, position it between hot dishes to create temperature contrast on the buffet table.

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This macaroni salad is guaranteed to impress your guests and become a staple at every barbecue or potluck!

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with small pasta shells, rotini, or any bite-sized pasta that holds the dressing well.

→ How can I make it healthier?

Use low-fat mayonnaise and sour cream, or opt for Greek yogurt as a substitute. Add extra fresh veggies for more nutrients.

→ What’s the best way to store leftovers?

Store the macaroni salad in an airtight container in the refrigerator for up to three days. Stir before serving.

→ Can I prepare it ahead of time?

Definitely! Prepare the night before and refrigerate to allow the flavors to meld. Add parsley just before serving.

→ Can I customize the ingredients?

Absolutely! Feel free to include extras like shredded cheese, diced ham, or chopped hard-boiled eggs to suit your taste.