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