Guy Fieri’s Macaroni Salad (Print Version)
Creamy macaroni tossed with fresh veggies and flavorful dressing. A delightful summer side dish.
# Ingredients:
→ Salad
01 -
1 lb elbow macaroni or small pasta shells
02 -
1 cup shredded or finely chopped carrots
03 -
1 cup finely chopped celery
04 -
1 small red bell pepper, finely diced
05 -
½ cup finely diced red onion
06 -
½ cup sweet pickle relish
07 -
¼ cup chopped parsley (optional, for garnish)
→ Dressing
08 -
1 cup mayonnaise
09 -
¼ cup sour cream
10 -
2 tbsp Dijon mustard
11 -
2 tbsp apple cider vinegar
12 -
1 tsp granulated sugar
13 -
½ tsp paprika
14 -
½ tsp garlic powder
15 -
½ tsp onion powder
16 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool it down and remove excess starch. This prevents clumping. Transfer the pasta to a large mixing bowl.
02 -
Finely chop the celery, red bell pepper, and red onion. Shred the carrots or finely dice them. Add the chopped vegetables and sweet pickle relish to the bowl with the pasta.
03 -
In a medium mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, paprika, garlic powder, and onion powder. Taste the dressing and adjust with salt and pepper as needed.
04 -
Pour the dressing over the pasta and vegetables. Toss gently to combine, ensuring everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours to let the flavors meld.
05 -
Before serving, give the salad a final toss and sprinkle with chopped parsley for a fresh, vibrant touch. Serve chilled alongside barbecue favorites like burgers, ribs, or grilled chicken.