This macaroni salad is a creamy and colorful dish, packed with pasta, crunchy veggies, and a tangy dressing. It’s perfect for picnics or barbecues!
Honestly, who can resist a bowl of macaroni salad? It’s like a party in your mouth with that mix of flavors! I enjoy serving it chilled for a refreshing treat on hot days.
Making this salad is so easy! Just cook the pasta, chop your veggies, and mix everything together. It’s a hit every time, and I love how it pairs with grilled meats!
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic base for macaroni salad. If you prefer a different shape, try penne or fusilli. They hold dressing well and add a fun twist.
Mayonnaise: For a lighter version, swap out half the mayo with Greek yogurt. This adds a thick creaminess without as much fat. I love using a mix of both for flavor and texture.
Dijon Mustard: This gives a nice tanginess to the salad. If you’re out, yellow mustard works fine, though it’s less tangy. For something different, try honey mustard!
Vegetables: Feel free to customize! If you’re not a fan of red onion, green onions are milder. You can also add diced cucumbers or carrots for crunch.
Cheddar Cheese: While optional, it adds a nice richness. If you want a sharper flavor, use sharp cheddar or even crumbled feta for something unique.
How Do I Ensure My Macaroni Salad is Flavored Just Right?
Tossing together a macaroni salad is easy, but getting the flavor just right is key. The dressing is what brings everything together, so focus on that!
- Mix your mayo, sour cream, mustard, and vinegar first to ensure they’re well combined.
- Adjust the seasoning—don’t be shy! Taste as you go. Maybe add a bit more salt or pepper if needed.
- Refrigerate for at least an hour. This allows the flavors to meld and gives you a more delicious salad.
- Before serving, taste once more and adjust if needed. It could use a little brightening with extra vinegar or spice depending on your preference!
How to Make Guy Fieri’s Macaroni Salad?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb elbow macaroni
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 cup diced celery
- 1 cup diced bell pepper (a mix of colors for visual appeal)
- 1/2 cup diced red onion
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- Optional: 1/2 cup grated cheddar cheese
How Much Time Will You Need?
This macaroni salad takes about 20 minutes to prep and it’s best to chill for at least 1 hour before serving. So, set aside about 1 hour and 20 minutes total for delicious results!
Step-by-Step Instructions:
1. Cook the Elbow Macaroni:
Start by bringing a large pot of water to a boil. Add the elbow macaroni and cook it according to the package instructions, usually around 8-10 minutes. Once cooked, drain the macaroni and rinse it under cold water to cool it down and stop the cooking process. Set the cooled macaroni aside.
2. Mix the Dressing:
In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Use a whisk or a spoon to mix everything together until it’s smooth and well combined. This creamy mixture will be the dressing for your salad.
3. Combine the Macaroni with the Dressing:
Add the cooled elbow macaroni to the bowl with the dressing. Stir it well to make sure that all the macaroni is coated with the dressing. This step is key for ensuring every bite is delicious!
4. Add the Veggies:
Now it’s time to add some crunch and color! Fold in the diced celery, diced bell peppers, diced red onion, halved cherry tomatoes, and chopped parsley into the macaroni mixture. If you’re using grated cheddar cheese, gently mix that in as well.
5. Chill the Salad:
Once everything is mixed, cover the bowl with plastic wrap or a lid. Pop it in the refrigerator for at least 1 hour. This will help all the flavors blend nicely and make the salad extra tasty!
6. Serve and Enjoy:
After chilling, give the macaroni salad a taste and adjust the seasoning with extra salt or pepper if needed. Serve it chilled and enjoy your delicious Guy Fieri’s Macaroni Salad with friends and family!
Can I Use Gluten-Free Pasta for This Recipe?
Absolutely! You can substitute elbow macaroni with any gluten-free pasta. Just make sure to cook it al dente, as gluten-free pasta can become mushy if overcooked. Rinse it under cold water after cooking to halt the cooking process, just like you would with regular pasta.
How Can I Make This Macaroni Salad Vegan?
To make this macaroni salad vegan, substitute the mayonnaise with a vegan mayo, and use plant-based sour cream. Check the Dijon mustard to ensure it contains no animal products. You can also add extra veggies or toss in some chickpeas for added protein!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the dressing, so if it seems dry when you go to eat it, just stir in a little extra mayonnaise or a splash of vinegar to freshen it up.
Can I Add Other Vegetables to This Salad?
Definitely! Feel free to customize your macaroni salad by adding other vegetables like diced cucumbers, shredded carrots, or even peas. Just make sure to chop them into bite-sized pieces for a uniform texture. Enjoy experimenting with your favorite veggies!
