Description
Guy Fieri’s Macaroni Salad is a creamy, tangy, and flavor-packed side dish made with elbow macaroni, crunchy veggies, and a zesty dressing. Perfect for BBQs, picnics, or family dinners.
Ingredients
-
1 lb elbow macaroni
-
1 cup mayonnaise
-
2 tbsp Dijon mustard
-
2 tbsp apple cider vinegar
-
2 tsp sugar
-
1 tsp salt (to taste)
-
½ tsp black pepper (freshly ground)
-
½ tsp garlic powder
-
½ tsp onion powder
-
1 red bell pepper, diced
-
2 celery stalks, diced
-
3 green onions, chopped
-
3 tbsp sweet pickle relish
-
2 hard-boiled eggs, chopped (optional)
-
2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
-
Cook the elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop cooking. Place in a large bowl.
-
In another bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, pepper, garlic powder, and onion powder until smooth.
-
Add the cooled macaroni to the dressing and gently fold until evenly coated.
-
Mix in diced bell pepper, celery, green onions, and pickle relish. If using, fold in chopped hard-boiled eggs.
-
Taste and adjust seasoning—add more salt, pepper, or sugar to your liking.
-
Cover and refrigerate for at least 2 hours before serving.
-
Garnish with parsley before serving.
Notes
Chill time is key—don’t skip it! The flavors need time to blend.
For a lighter version, replace half the mayo with Greek yogurt.
Leftovers store well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No Bake / Chill
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 310 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg