Description
Guy Fieri’s Macaroni Salad is a vibrant, creamy, and tangy take on the classic American pasta salad. Featuring al dente elbow macaroni coated in a zesty dressing of mayonnaise, apple cider vinegar, and Dijon mustard, this recipe is elevated with sweet pickle relish and fresh crunchy vegetables like shredded carrots, red bell pepper, and celery. Perfectly balanced with fresh parsley and a hint of sweetness, this chilled salad is ideal for barbecues, picnics, or as a refreshing side dish to grilled meats and seafood.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper
Add-ins
- 1/4 cup sweet pickle relish
- 1/4 cup shredded carrots
- 1/4 cup finely chopped red bell pepper
- 2 celery stalks, finely chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain the pasta and rinse under cold running water to stop the cooking process and prevent clumping. Set aside to cool.
- Prepare the Dressing: In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, salt, and ground black pepper until the mixture is smooth and well combined.
- Combine Pasta and Dressing: Add the cooled macaroni to the bowl with the dressing. Toss thoroughly to ensure that every piece of pasta is evenly coated with the creamy dressing.
- Add Vegetables and Herbs: Gently fold in sweet pickle relish, shredded carrots, chopped red bell pepper, finely chopped celery, and fresh parsley. Mix well to distribute the ingredients evenly throughout the salad.
- Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This resting time allows the flavors to meld and intensify, enhancing the overall taste of the salad.
- Serve: Before serving, give the salad a good stir and taste for seasoning. Adjust salt and pepper if necessary. Serve chilled as a refreshing side dish.
Notes
- Cook macaroni to al dente to avoid a mushy salad texture.
- Rinsing pasta under cold water stops cooking and prevents clumping.
- Customize by adding diced cucumbers, cherry tomatoes, or green peas.
- Add protein such as diced cooked chicken, ham, boiled eggs, or canned tuna for a heartier dish.
- Try substituting half the mayonnaise with Greek yogurt for a lighter version.
- Make the salad a few hours or a day ahead for better flavor melding.
- Serve chilled for the best texture and taste, especially on warm days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Guy Fieri macaroni salad, creamy macaroni salad, pasta salad, American side dish, picnic recipes, barbecue side dish, elbow macaroni salad
