Guy Fieri’s Rockin’ Macaroni Salad Recipe
Introduction
Guy Fieri’s Rockin’ Macaroni Salad is a vibrant twist on a classic side dish, packed with colorful veggies and bold flavors. Creamy, tangy, and perfectly seasoned, this salad is ideal for barbecues, potlucks, or any casual gathering.
Ingredients
- 3 cups elbow macaroni
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.5 cups red bell pepper, finely chopped
- 0.5 cups green bell pepper, finely chopped
- 0.5 cups red onion, finely chopped
- 0.5 cups celery, diced
- 0.25 cups dill pickles, diced
- 0.5 cups shredded cheddar cheese
- 0.25 cups green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- Step 2: In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until well blended.
- Step 3: Add the finely chopped red and green bell peppers, red onion, celery, and dill pickles to the dressing mixture. Stir to combine.
- Step 4: Incorporate the cooled macaroni into the mixture and mix until evenly coated.
- Step 5: Fold in the shredded cheddar cheese, green onions, garlic powder, and smoked paprika. Mix gently to distribute.
- Step 6: Season with salt and pepper to taste, adjusting to your preference.
- Step 7: Cover and refrigerate the macaroni salad for at least 1 hour to allow flavors to meld together.
- Step 8: Give it a final stir before serving.
Tips & Variations
- For extra tang, add a splash of pickle juice to the dressing.
- Substitute cheddar with pepper jack cheese for a spicier version.
- Use Greek yogurt instead of sour cream for a lighter salad.
- Allowing the salad to chill overnight enhances the flavor blend.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir well and add a little extra mayonnaise or sour cream if the salad seems dry. This salad is best served cold and should not be left out at room temperature for extended periods.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this macaroni salad ahead of time?
Yes, preparing it a few hours or even a day in advance allows the flavors to meld beautifully, making it taste even better.
How do I prevent the macaroni from becoming mushy?
Cook the pasta just until al dente and rinse it under cold water immediately to stop the cooking process. This helps keep the macaroni firm and prevents mushiness in your salad.
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Guy Fieri’s Rockin’ Macaroni Salad Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
Guy Fieri’s Rockin’ Macaroni Salad is a vibrant and flavorful twist on a classic picnic favorite. Featuring tender elbow macaroni tossed in a creamy dressing made with mayonnaise, sour cream, and Dijon mustard, this salad is loaded with crunchy bell peppers, celery, red onions, tangy dill pickles, and sharp cheddar cheese. Smoked paprika and garlic powder lend a smoky, savory depth to each bite. Perfectly chilled and melded together, this salad is ideal for summer barbecues, potlucks, or as a hearty side dish to your favorite grilled meats.
Ingredients
Pasta
- 3 cups elbow macaroni
Dressing
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Vegetables and Add-ins
- 0.5 cups red bell pepper, finely chopped
- 0.5 cups green bell pepper, finely chopped
- 0.5 cups red onion, finely chopped
- 0.5 cups celery, diced
- 0.25 cups dill pickles, diced
- 0.5 cups shredded cheddar cheese
- 0.25 cups green onions, sliced
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
- Prepare Dressing: In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk the ingredients together thoroughly to create a smooth, creamy dressing base.
- Add Vegetables & Pickles: To the bowl with the dressing, add the finely chopped red and green bell peppers, red onion, celery, and diced dill pickles. Stir these ingredients into the dressing until fully incorporated.
- Combine Macaroni and Dressing: Add the cooled elbow macaroni to the bowl and mix everything together until the pasta is evenly coated with the dressing and vegetables.
- Incorporate Cheese and Seasonings: Fold in the shredded cheddar cheese and sliced green onions followed by garlic powder and smoked paprika. Gently mix to distribute the flavors without breaking up the pasta.
- Season to Taste: Add salt and pepper as needed, adjusting seasoning to your preference to balance the flavors perfectly.
- Chill Salad: Cover the macaroni salad with plastic wrap or a lid and refrigerate it for at least 1 hour. This allows the flavors to meld beautifully and the salad to chill thoroughly.
- Final Stir and Serve: Before serving, give the salad a final gentle stir to redistribute any dressing that may have settled and serve cold for best results.
Notes
- For best texture, ensure the macaroni is rinsed with cold water to cool and prevent clumping.
- You can customize the salad by adding chopped hard-boiled eggs or cooked bacon for extra protein and flavor.
- If you prefer a tangier salad, increase the apple cider vinegar by an additional teaspoon.
- This macaroni salad stores well refrigerated for up to 3 days but is freshest when served within 24 hours.
- To reduce calories, use light mayonnaise and sour cream.
- Feel free to substitute cheddar with Monterey Jack or Colby cheese for variation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: Guy Fieri macaroni salad, macaroni salad recipe, picnic salad, creamy macaroni salad, elbow macaroni salad, summer side dish
