Guy Fieri’s Rockin’ Macaroni Salad Recipe
Guy Fieri’s Rockin’ Macaroni Salad is a vibrant and creamy side dish featuring tender elbow macaroni mixed with a zesty blend of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Loaded with colorful diced bell peppers, red onion, celery, dill pickles, shredded cheddar cheese, and seasoned with garlic powder and smoked paprika, this salad offers a perfect balance of textures and bold flavors. Ideal for summer barbecues, potlucks, or as a refreshing side to your favorite grilled dishes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Pasta
- 3 cups elbow macaroni
Dressing
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Vegetables & Add-ins
- 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
- 0.5 cups shredded cheddar cheese
- 0.25 cups green onions, sliced
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- salt and pepper, to taste
Instructions
- Cook the macaroni: Prepare elbow macaroni according to the package instructions until al dente. Drain well and rinse under cold water to stop the cooking process and cool the pasta.
- Make the dressing: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and well blended.
- Add vegetables and pickles: Stir finely chopped red and green bell peppers, red onion, celery, and diced dill pickles into the dressing. Mix thoroughly to combine all ingredients evenly.
- Combine pasta and dressing: Incorporate the cooled macaroni into the vegetable and dressing mixture. Stir gently until the pasta is evenly coated with the dressing and vegetables.
- Fold in cheese and seasonings: Add shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika. Fold these ingredients in carefully to distribute the flavors without breaking up the macaroni.
- Season to taste: Add salt and pepper according to your preference, mixing gently to ensure balanced seasoning.
- Chill: Cover the salad and refrigerate for at least 1 hour. This resting period allows the flavors to meld and the salad to chill properly.
- Serve: Give the salad a final stir before serving chilled as a savory, flavorful side dish.
Notes
- For best results, prepare the salad a few hours ahead or the night before to allow flavors to develop fully.
- You can substitute mayonnaise with Greek yogurt for a tangier and lighter version.
- Adjust the amount of Dijon mustard and apple cider vinegar to taste for more or less tanginess.
- Add a dash of hot sauce or cayenne pepper if you prefer a spicy kick.
- This salad keeps well refrigerated for up to 3 days, but it’s freshest served within 24 hours.
- Feel free to add cooked bacon bits or diced hard-boiled eggs for extra texture and flavor.
Keywords: Guy Fieri, macaroni salad, elbow macaroni, creamy salad, picnic side dish, summer salad, barbecue salad
