Guy Fieri Macaroni Salad Recipe
Introduction
Guy Fieri Macaroni Salad is a creamy, tangy, and flavorful side that’s perfect for picnics, barbecues, and potlucks. With its classic mix of elbow macaroni, creamy dressing, and just the right amount of kick, this recipe is easy to make and sure to please any crowd.
Ingredients
- 3 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sweet pickle relish
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- Salt and pepper to taste
- Optional: 2 hard-boiled eggs, chopped
- Optional: paprika for garnish
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain in a colander and rinse with cold water to stop cooking and prevent sticking. Let drain thoroughly.
- Step 2: In a large mixing bowl, combine mayonnaise, sweet pickle relish, chopped celery, chopped onion, apple cider vinegar, yellow mustard, salt, and pepper. Stir well until the dressing is creamy and evenly blended.
- Step 3: Add the drained macaroni to the bowl with the dressing. Gently toss everything together to coat the pasta evenly. If using, fold in the chopped hard-boiled eggs now.
- Step 4: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour to let the flavors meld. For best results, chill a few hours or overnight.
- Step 5: Before serving, stir the salad and taste for seasoning. Add more salt, pepper, or a splash of apple cider vinegar if desired. Sprinkle paprika on top for a pop of color if you like.
Tips & Variations
- If you prefer a creamier salad, add an extra tablespoon or two of mayonnaise.
- For a tangier flavor, adjust the apple cider vinegar to taste just before serving.
- Add finely diced red or green bell pepper for crunch and color.
- Toss in some peas or chopped ham or chicken to make the salad heartier.
- If you don’t like sweet pickle relish, substitute with finely chopped dill pickles, and balance the sweetness by adjusting sugar or vinegar.
Storage
Store the macaroni salad in an airtight container in the refrigerator for 3 to 4 days. It may thicken as it chills; give it a good stir before serving and add a splash of milk or extra mayonnaise if it seems dry. Always serve cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this Guy Fieri macaroni salad ahead of time?
Absolutely! Preparing the salad at least an hour ahead—or even overnight—gives the flavors time to blend beautifully, making it even tastier.
What are some good variations for this macaroni salad?
You can customize it easily by adding diced bell peppers, peas, or proteins like chopped ham or chicken. The optional hard-boiled eggs also add great texture and richness.
How long does this macaroni salad last in the refrigerator?
It keeps well for 3 to 4 days when stored covered and chilled. The texture may thicken over time, so just stir and adjust moisture before serving.
Print
Guy Fieri Macaroni Salad Recipe
- Total Time: 1 hour 25 minutes (including chilling time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Guy Fieri Macaroni Salad is a creamy, tangy, and flavorful pasta salad packed with elbow macaroni, creamy mayonnaise-based dressing, sweet pickle relish, crunchy celery and onion, with optional hard-boiled eggs. It’s easy to make, perfect for potlucks, BBQs, and picnics, and can be customized with add-ins like bell peppers or peas. Chilling the salad allows the flavors to meld beautifully, resulting in a nostalgic, classic side dish that’s sure to be a crowd-pleaser.
Ingredients
Pasta
- 2 cups elbow macaroni
- Water and salt for boiling
Dressing and Mix-ins
- 1 cup mayonnaise (add extra 1–2 tbsp if you want it creamier)
- 1/2 cup sweet pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1 tablespoon apple cider vinegar
- 1 teaspoon yellow mustard
- Salt and black pepper to taste
Optional
- 2 hard-boiled eggs, chopped
- Paprika for garnish
- Optional add-ins: finely diced red or green bell pepper, sweet peas
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente (tender but still slightly firm to the bite). Drain well and rinse under cold water to stop cooking and prevent sticking. Drain thoroughly.
- Prepare the Dressing: In a large mixing bowl, combine mayonnaise, sweet pickle relish, finely chopped celery and onion. Add apple cider vinegar, yellow mustard, and season with salt and black pepper. Whisk or stir vigorously until the dressing is creamy and all ingredients are well incorporated.
- Combine Macaroni and Dressing: Add the drained macaroni to the bowl with the dressing. Gently toss to coat every piece of pasta evenly. If using, fold in the chopped hard-boiled eggs now.
- Chill the Salad: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill. For best flavor, chill for several hours or overnight.
- Serve and Garnish: Before serving, stir the salad gently and taste. Adjust salt, pepper, or add a splash more apple cider vinegar or mayo if desired. Sprinkle a little paprika over the top for color and serve cold.
Notes
- For a creamier salad, add an extra tablespoon or two of mayonnaise.
- If you prefer less sweetness, substitute sweet pickle relish with finely chopped dill pickles and reduce or omit added sugar as needed.
- Add finely diced bell peppers or peas for extra crunch and color.
- Salad can be made ahead and stored tightly covered in the fridge for up to 3-4 days.
- Give the salad a good stir before serving if it has thickened after refrigeration; add a splash of milk or mayo to loosen if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Guy Fieri macaroni salad, creamy macaroni salad, picnic side dish, potluck recipe, classic pasta salad, elbow macaroni salad
